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Apricot-Pecan Chicken Salad

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.

Southern Living JANUARY 2009

  • Yield: Makes 6 servings
  • Cook time:5 Minutes
  • Prep time:15 Minutes


  • 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. Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.

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.


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Apricot-Pecan Chicken Salad recipe