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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 zest
  • 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

  • In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes.
  • Meanwhile, toss apricots and orange zest. 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.
Nutrition 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.

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