Apricot Pistachio Chicken Salad Sandwiches Food

GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO

Steps:

• For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
• Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
• For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
• For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
• Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
• Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
• Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.

QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS

Steps:

• Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
• Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
• When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese 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.

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Steps:

• Heat a griddle over a hot grill or burner, or preheat an indoor grill.
• Combine arugula, half the pistachios, and basil in a large bowl.
• Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
• Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
• Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.