Print Options

 
 
 
 Print
Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad Recipe

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. YIELD: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

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.

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.

Wine Pairings

Light-Bodied White Wine

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