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Apricot-Pistachio Chicken Salad Sandwiches

 Apricot-Pistachio Chicken Salad Sandwiches
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.
2 ServingsPrep/Total Time: 20 min.


  • 1-1/2 cups shredded rotisserie chicken
  • 1/3 cup chopped dried apricots
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 4 teaspoons coarsely chopped pistachios
  • 1 teaspoon prepared horseradish
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon honey
  • Dash salt
  • Dash white pepper
  • Dash hot pepper sauce
  • 4 slices sourdough bread
  • 2 Bibb lettuce leaves
  • 2 slices tomato
  • 2 slices sweet onion


  • In a small bowl, combine the first 11 ingredients. Spread over two
  • slices of bread; top with lettuce, tomato, onion and remaining
  • bread. Yield: 2 servings.
Nutritional Facts: 1 sandwich equals 677 calories, 30 g fat (7 g saturated fat), 102 mg cholesterol, 1,254 mg sodium,

2 of 2

Apricot-Pistachio Chicken Salad Sandwiches (continued)

Nutritional Facts: 59 g carbohydrate, 5 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.