Best 12 Chicken Salad With Dried Apricots Recipes

ALMOND-APRICOT CHICKEN SALAD

Steps:

• 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.

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS

Steps:

• Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
• Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
• In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

CHICKEN SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE

Steps:

• Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
• Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
• Transfer salad to a platter and season with more pepper.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Steps:

• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
• Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

GRILLED CHICKEN SALAD WITH SEASONAL FRUIT

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

CHICKEN, DRIED APRICOTS

Steps:

• Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
• Simmer the apricots in water to cover for 30 minutes, or until plump.
• Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.

APRICOT-PISTACHIO CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

APRICOT-BASIL CHICKEN SALAD

Steps:

• In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.

CHICKEN SALAD WITH DRIED FRUIT RECIPE

Steps:

• If you don't already have cooked chicken available, you can poach the poultry in water, or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl. In a medium sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving. This Chicken Salad can be served on a bed of lettuce, or served in fancy rolls, or even on plain bread. I personally love to serve this chicken salad with a nice bowl of soup. I don't think you can beat that soup and sandwich combination.

APRICOT PECAN CHICKEN SALAD

Steps:

• In a large mixing bowl, combine the first six ingredients.
• Set aside.
• Whisk together sour cream, salt and pepper in a separate bowl.
• Pour over first six ingredients.
• Toss well.
• Serve with dry wheat toast.

CHICKEN CURRY WITH DRIED APRICOTS

Steps:

• Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
• Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
• *Available at Asian markets and in the Asian foods section of some supermarkets.
• **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.