Apricot Chicken Salad
Usually chicken salad means plenty of fat and calories. But this version uses the leanest part of the chicken, the breast, which helps reduce the fat content. Steaming the chicken also keeps the fat low while leaving it juicy. Removing the skin after cooking saves a lot more calories.
Other fat-cutters in this recipe: low-fat mayonnaise and nonfat milk.
The flavor of the salad comes together well when it is chilled several hours or overnight. That means you can make it ahead.
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.
Serve on lettuce leaf along with grapes.
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