Apricot-Pecan Chicken Salad

3 Reviews
ADD YOUR REVIEW
Prep Time
15 Mins
Cook Time
5 Mins
Yield
Makes 6 servings
By Lesley Pew, Lynn, Massachusetts
January 2009
RECIPE BY Southern Living

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

Ingredients

  • 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

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.

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Ratings & Reviews

Becky54's Review

retrodicey
January 11, 2011
Very good recipe. The honey and mustard gives it a nice flavor. We served as a sandwich with the Muenster cheese.

retrodicey's Review

sammysue
November 11, 2009
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

Becky54
February 18, 2009
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.
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