Almond-Apricot Chicken Salad
Total TimePrep: 20 min. + chilling
I made this recipe tonight and we cleaned our plates. I made a few minor changes. I used cooked turkey instead of chicken and halved the recipe for the two of us. One other change I made was when I tasted the dressing, I thought it was a little bland and needed something so gave it a few squirts of ranch dressing which perked it up nicely. We loved the salad and will have it again.
Had this at a friend's luncheon, and we all requested the recipe. Delicious!
I served this hot; and substituted Quoran Diced Meatless Chicken for the chicken and substituted carrots for broccoli. Thank you, Susan for sharing this recipe.
I'm sure this would be a hit with some people, although I speculate it would be less than half of those that have it, it was left as "it is edible but don't make it again" in our house of eight people. I really don't want to leave a low review but I also don't want to make the mistake of making it again only to not like it.*Edited to add* The strong citrus flavor was less the next day and nearly gone 3 days later (yes, this lasted that long in our house). Still wouldn't make it again.
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.
Wonderful combination of flavors!!! Nice change from same old chicken salad.....Great Recipe!