Almond-Apricot Chicken Salad Recipe

5 2 2
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Almond-Apricot Chicken Salad Recipe

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5 2 2
Publisher Photo
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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: 10 servings.
Originally published as Almond-Apricot Chicken Salad in Country Chicken Cookbook 1995, p15

Nutritional Facts

1 serving: 411 calories, 24g fat (6g saturated fat), 52mg cholesterol, 524mg sodium, 31g carbohydrate (10g sugars, 4g fiber), 17g protein.

  • 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
  1. 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.
  2. 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: 10 servings.
Originally published as Almond-Apricot Chicken Salad in Country Chicken Cookbook 1995, p15

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rena 55 User ID: 1935799 233902
Reviewed Oct. 3, 2015

"I just made this for a catering event a few weeks ago and received numerous complements and requests for the recipe. I followed the recipe but added a little sugar to the mayo and sour cream mix. It's a pretty salad and also it's a filling salad."

MY REVIEW
noble6570 User ID: 3174163 43284
Reviewed Jun. 14, 2008

"Wonderful combination of flavors!!! Nice change from same old chicken salad.....Great Recipe!"

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