Apricot Chicken Pasta Salad Food

APRICOT CHICKEN PASTA

Steps:

• In a small saucepan, bring apricots and sherry to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until apricots are tender. Cool. , Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 1 minute longer. Reduce heat to medium. Add the chicken, cream and soy sauce; cook and stir for 5 minutes. , Remove from the heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta; toss with chicken mixture.

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.

APRICOT CHICKEN PASTA SALAD

Steps:

• Prepare the dressing: Combine apricots, vinegar, and sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil. Makes 1 cup. Prepare the salad: 1. Cook pasta as package directs; drain and let cool. 2. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

APRICOT PASTA SALAD

Steps:

• DRESSING: Combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.
• PASTA: Cook pasta as package directs; drain and let cool.
• Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.

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.

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 I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

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 CHICKEN WITH PASTA

Steps:

• Peel onion and chop finely.
• Crush, peel and chop garlic.
• Heat oil in a saucepan and saute onion and garlic for 5 minutes or until onion is transparent.
• Cut chicken breasts into thin strips.
• Add chicken strips to pan and stir fry 2 or 3 minutes, or until chicken is cooked.
• Drain apricots, leaving about 2 Tbsp of the juice.
• Puree apricots in a food processor or blender.
• Add malt vinegar, ginger, cayenne pepper, salt and pepper.
• Mix to combine; pour into the saucepan.
• Bring mixture to the boil.
• Cook fettucine in boiling salted water for 8 to 10 minutes, or until tender.
• Drain.
• Serve chicken over pasta.