+
0 (0)

Appetizers, Mains, Salads

Apricot Chicken Salad

Apricot Chicken Salad
Los Angeles Times

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. Dark meat has more than twice the fat of white meat. Steaming the ... Read more

Total time: 35 minutes plus 3 hours chilling | Makes 5 cups
  • 1/4 cup sliced almonds
  • 4 boneless chicken breasts (about 1 1/2 pounds)
  • 1 cup dried apricots, cut in half
  • 1 cup celery, cut into 1-inch slices
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped rosemary
  • 1/2 cup low-fat mayonnaise
  • 1 tablespoon nonfat milk
  • 1 teaspoon salt
  • Lettuce leaf, for serving
  • Red and green grapes, for serving

Step 1Toast almonds on baking sheet at 350 degrees until lightly browned, 3 to 4 minutes. Watch carefully so they do not burn. Set aside.

Step 2Steam 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.

Step 3Toss 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.

Step 4Serve on lettuce leaf along with grapes.


HAVE YOU TRIED


Celeriac pasta with tomatoes and mint or basil
Celeriac pasta with tomatoes and mint or basil

Pomegranate-braised duck legs
Pomegranate-braised duck legs

Lime cilantro dressing
Lime cilantro dressing

Sandra's Mexican Rice
Sandra's Mexican Rice

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Momed's avocado hummus
Leek tartare
Scrambled eggs Panisse
Butternut squash 'mulligatawny'