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Warm Apricot Chicken Salad Recipe
Warm Apricot Chicken Salad Recipe photo by Taste of Home

Warm Apricot Chicken Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons orange marmalade
  • 1 tablespoon reduced-sodium 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 canola oil
  • 1/4 cup ranch salad dressing
  • 1/4 cup slivered almonds, toasted

Nutritional Facts

1 serving equals 343 calories, 18 g fat (3 g saturated fat), 65 mg cholesterol, 529 mg sodium, 19 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1 fruit.

Directions

  1. In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes.
  2. 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 is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds. Yield: 4 servings.
Originally published as Warm Apricot Chicken Salad in Taste of Home August/September 2000, p44

Nutritional Facts

1 serving equals 343 calories, 18 g fat (3 g saturated fat), 65 mg cholesterol, 529 mg sodium, 19 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1 fruit.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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