Warm Apricot Chicken Salad Recipe

5 1
Warm Apricot Chicken Salad Recipe
Warm Apricot Chicken Salad Recipe photo by Taste of Home
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Warm Apricot Chicken Salad Recipe

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5 1
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breast, cut into strips
  • 2 tablespoons orange marmalade
  • 1 tablespoon 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 vegetable oil
  • 1/4 cup ranch salad dressing
  • 1/4 cup slivered almonds, toasted

Directions

In a large bowl, combine the chicken, marmalade and soy sauce. Cover and 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 juices run clear. 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: 343 calories, 18g fat (3g saturated fat), 65mg cholesterol, 529mg sodium, 19g carbohydrate (13g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1 fruit.

  • 1 pound boneless skinless chicken breast, cut into strips
  • 2 tablespoons orange marmalade
  • 1 tablespoon 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 vegetable oil
  • 1/4 cup ranch salad dressing
  • 1/4 cup slivered almonds, toasted
  1. In a large bowl, combine the chicken, marmalade and soy sauce. Cover and 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 juices run clear. 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

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