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Warm Apricot Chicken Salad

Warm Apricot Chicken Salad
This colorful salad is topped with marinated sauteed chicken. It's hearty, refreshing and nutritious. Even our kids like the sweet and tangy flavor.—Carolyn Popwell, Lacey, Washington
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breast, cut into strips
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce
  • 6 fresh apricots, sliced
  • 2 teaspoons grated orange peel
  • 1/2 pound fresh spinach, stems removed
  • 1 medium sweet red pepper, julienned
  • 1 tablespoon vegetable oil
  • 1/4 cup Hidden Valley® Ranch
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  • 1/4 cup slivered almonds, toasted

Directions

  • In a large bowl, combine the chicken, marmalade and soy sauce. Cover
  • and refrigerate for 20-30 minutes.
  • Meanwhile, toss apricots and orange peel. Place spinach on a serving
  • platter or four salad plates; top with apricots. In a skillet, saute
  • red pepper and chicken mixture in oil until chicken juices run
  • clear. Remove from heat; stir in salad dressing. Spoon over spinach
  • and apricots; sprinkle with almonds. Yield: 4 servings.
Nutrition Facts: One serving (prepared with reduced-sodium soy sauce, orange marmalade spreadable fruit and fat-free ranch dressing) equals 303 calories, 11 g fat (0 saturated fat), 63 mg cholesterol, 388 mg sodium,
© Taste of Home 2013

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Warm Apricot Chicken Salad (continued)

Nutrition Facts: 24 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 meat, 1 vegetable, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013