Apricot-Pecan Chicken Salad

Serve over salad greens with sliced avocado, or grill between slices of whole grain bread with Muenster cheese and fresh arugula.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


  • 1 cup coarsely chopped pecans
  • 3 cups chopped cooked chicken
  • 1 cup chopped dried apricots
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons country-style Dijon mustard
  • 2 tablespoons honey
  • Salt and pepper to taste


  1. 1. Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
  2. 2. Stir together chicken and next 5 ingredients in a large bowl. Season with salt and pepper to taste; stir in pecans. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 3 days.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apricot-Pecan Chicken Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy