Almond Apricot Chicken Salad Food

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.

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.

APRICOT ALMOND CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken. , Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. , Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.

BARLEY SALAD WITH ALMONDS AND APRICOTS

Steps:

• Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
• Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
• In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
• In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

WARM APRICOT CHICKEN SALAD

Steps:

• 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.

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.

APRICOT-ALMOND CHICKEN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes.
• Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted.
• Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

APRICOT CHICKEN SALAD

Steps:

• Mix mayo, preserves, lemon juice and cayenne in a small bowl.
• Toss chicken, grapes, almonds and tarragon in large bowl.
• Add mayo mixture and toss until coated.
• Season with salt to taste.

APRICOT CHICKEN WITH ALMONDS

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
• Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
• While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
• Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
• Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.