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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.


  • 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


  • In a large bowl, combine the chicken, marmalade and soy sauce.
  • 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 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,

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Warm Apricot Chicken Salad (continued)

Nutritional Facts: 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.