ALMOND-APRICOT CHICKEN SALAD
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. -Susan Voigt, Plymouth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 411 calories, Fat 24g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 524mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
PECAN CRUSTED CHICKEN
Steps:
- For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
- For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
- Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
- Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
- Whisk the eggs in another shallow bowl.
- Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
- Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
APRICOT PECAN CHICKEN SALAD
During the week, I sometimes grab lunch at Whole Foods. The hot foods and salad bars are extensive but I go there especially for two things: cabbage crunch and apricot chicken salad. Given the chance, I can eat these for lunch everyday. It really is hard to go wrong with chicken salad but adding sweet, juicy, dried apricots livens up this classic lunch dish. For my own recipe, I used the left over roasted chicken but, really, any well seasoned pieces of chicken breast (pre-cooked) can be used. www.healthyandgourmet.blogspot.com
Provided by Natasha C.S.
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.4, Fat 22.5, SaturatedFat 6.2, Cholesterol 96.5, Sodium 559.3, Carbohydrate 26.1, Fiber 4.5, Sugar 18.7, Protein 30.4
APRICOT CHICKEN SALAD
The cayenne pepper and sweet apricot preserve combination is a great balance. Got this from a magazine a few years ago, perhaps Everyday Food. A bit more sophisticated than regular chicken salad.
Provided by JulieCooks
Categories Lunch/Snacks
Time 15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 8
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.
More about "apricot pecan chicken salad food"
APRICOT PECAN CHICKEN SALAD - FUNCTION JUNCTION
From functionjunction.com
Cuisine AmericanCategory SaladServings 8Calories 180 per serving
- Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in Reusable Silicone Bag with orange juice, lemon zest, chopped parsley, and tarragon. Seal tightly and place in boiling water. Boil for 20 minutes or until cooked through. Remove bag from pot. Chicken should be firm when pressed with your finger. Set bag with chicken and aromatics aside to cool.
- Bring ½ cup fresh water to boil in small saucepan. Slice apricots into quarters and place in boiling water and remove from heat. Allow apricots to stand and soften for at least 15 minutes. Drain off liquid.
- When chicken has cooled enough to handle, discard aromatics but retain the liquid in the bag. Shred chicken into bite sized pieces using the Shred Machine™ or two forks.
- Place shredded chicken, apricots, onion, celery, mayonnaise, orange zest, tarragon and salt in a large bowl. Mix well to combine. Add reserved aromatic liquid from bag if needed. Add grapes for added sweetness if desired.
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