Warm Apricot Chicken Salad Food
WARM APRICOT CHICKEN SALAD
This colorful salad is topped with marinated sauteed chicken. It's hearty, refreshing and nutritious. Even our kids like the sweet and tangy flavor.-Carolyn Popwell, Lacey, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343 calories, Fat 18g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 529mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
BARLEY-APRICOT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
- Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.
Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 57 grams, Fiber 9 grams, Protein 11 grams
30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH
Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield 2 sandwiches
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241 g, Cholesterol 24 g, Fat 6 g, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 325 g
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.
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APRICOT CHICKEN SALAD RECIPE - LOS ANGELES TIMES
Cool chicken, then cover and refrigerate until chilled, at least 2 hours. Remove skin from chicken and cut into 1 1/2-inch cubes. Toss together cubed …
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Servings 5Total Time 35 minsEstimated Reading Time 1 min
- Toast almonds on baking sheet at 350 degrees until lightly browned, 3 to 4 minutes. Watch carefully so they do not burn. Set aside.
- Steam chicken in steamer over simmering water until done through center and no longer pink, about 20 minutes. Cool chicken, then cover and refrigerate until chilled, at least 2 hours. Remove skin from chicken and cut into 1 1/2-inch cubes.
- Toss together cubed chicken, apricot halves, celery, green onion and rosemary. Combine mayonnaise and milk until blended; stir into chicken until evenly mixed. Stir in salt and almonds. Chill until serving time, at least 1 hour.
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Cuisine BritishTotal Time 15 minsCategory SaladCalories 500 per serving
CHICKEN SALAD WITH APRICOTS, ALMONDS & TARRAGON - WHAT …
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EASY CHICKEN SALAD RECIPE WITH APRICOTS - LIZZY LOVES FOOD
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CURRIED CHICKEN & APRICOT SALAD | SALADMASTER RECIPES
Cut chicken into small pieces, or shred with two forks. Place scallions, apricots, cilantro, mayonnaise and lemon juice in bowl. Stir to combine. Add chicken to mixture and stir to combine. Taste and season with salt and pepper. Serve …
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GRILLED APRICOT, ARUGULA AND GOAT CHEESE SALAD - FOOD AND WINE
Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss.
From foodandwine.com
Servings 4Total Time 30 mins
From foodandwine.com
Servings 4Total Time 30 mins
- Light a grill. In a medium bowl, toss the apricots with 1 tablespoon of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes.
- Grill the apricot halves over high heat for about 5 minutes, turning once, until lightly charred and softened.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Transfer the nuts to a cutting board and finely chop.
- Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss. Arrange the goat cheese slices on plates. Top with the apricot halves and arugula salad and serve right away.
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5/5 (6)Total Time 15 minsCuisine AmericanCalories 318 per serving
From asaucykitchen.com
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- In a small cup or jar, whisk together all of the ingredients listed for the vinaigrette until combined. Set aside for later.
- Place a large pan over a medium heat. Add the almonds and toast for 1-2 minutes. Keep on a eye on the almonds and make sure to stir. The almond will go from fine to burnt very quickly if you don't keep on eye on them.
- In a large bowl, assemble the salad by tossing together the chicken, apricots, most of the almonds, and the arugula.
WARM COUSCOUS SALAD WITH APRICOT VINAIGRETTE ... - RECIPES
Instructions. Bring the chicken broth, butter and ¼ teaspoon salt to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight fitting lid and remove from …
From recipes.net
Cuisine MoroccanCategory SaladServings 4Total Time 30 mins
From recipes.net
Cuisine MoroccanCategory SaladServings 4Total Time 30 mins
- Bring the chicken broth, butter and 1/4 teaspoon salt to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight fitting lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn't clump together.
- In a small bowl, whisk together the apricot preserves, olive oil, white wine vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Add about three-quarters of the vinaigrette to the couscous and stir to combine. Taste and add the remaining vinaigrette, little by little, if necessary (you may not need it all). Be sure to add all the little chunks of apricot from the vinaigrette, as they tend to settle at the bottom of the bowl (just use a fork to fish them out). Stir in the scallions, herbs and sliced almonds. Taste and adjust seasoning (I usually add a good bit of salt) and serve warm or room temperature.
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- RICE: In a small pot combine rice, coconut milk, and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and simmer until milk is fully absorbed, about 10-15 minutes. Remove from heat and let the rice stand (still covered) for 10 minutes or until everything else is ready to eat. Fluff rice with a fork.
- CUCUMBERS: Meanwhile, slice cucumbers into 1/4-inch thick slices. In a medium bowl, whisk together 2 teaspoons rice wine vinegar (reserve rest for later), 1 tablespoon olive oil (reserve rest for later), salt and pepper (I use 1/4 teaspoon each of salt and pepper). Add cucumbers and toss to coat; set aside. Toss again before serving.
- CHICKEN: See Note 1; if using rotisserie chicken, simply shred or cut the chicken off the bones. If grilling, preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Halve the chicken breast(s) horizontally and pound the pieces to even thickness (you don't need the chicken super flat, just even thickness so it will cook evenly). Drizzle each side generously with olive oil, salt, and pepper. Flip pieces over and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Cook for 8-10 minutes, flipping once halfway through, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes. Thinly slice or shred.
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SIMPLE APRICOT CHICKEN SALAD WITH DRIZZLED HONEY MUSTARD ...
Sprinkle a pinch of salt and pepper both sides of 1 chicken breast and sauté until cooked. Cut into bite-size pieces. 3. Combine chicken with apricot, almonds, mixed greens, and celery. 4. HONEY MUSTARD DRESSING: Whisk together 1 Tablespoon honey, 1 Tablespoon Dijon mustard, and 1 Tablespoon mayonnaise. Drizzle on top of the salad.
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