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.
How to Make It
Step 1
Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
Step 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.
You May Like
retrodicey's Review
Amazing chicken salad! There is a gourmet grocery store near us that makes a similar salad and charges $13/lb! This was much cheaper than buying it and it really has a wonderful flavor. My husband who is not a salad eater tried it, then ate a plate full. I didn't change a thing to the recipe - it's perfect just the way it is.
sammysue's Review
Yummy! I added a little celery for some crunch. I also seasoned the chicken with a little Poultry Seasoning and Seasoned Salt before baking for extra flavor.
Becky54's Review