- 1 package (8 ounces) spiral pasta
- 1 package (6 ounces) dried apricots, thinly sliced
- 3 cups coarsely chopped fresh broccoli
- 2-1/2 cups diced cooked chicken
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- 1 cup (8 ounces) sour cream
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 2 teaspoons Dijon mustard
- 1-1/2 teaspoons salt
- 3/4 teaspoon dried savory
- 1/2 teaspoon pepper
- 3/4 cup sliced almonds, toasted
- Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery.
- In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds. Yield: 8-10 servings.
Originally published as Almond-Apricot Chicken Salad in Country Chicken Cookbook 1995, p15
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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