Apricot Pecan Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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During the week, I sometimes grab lunch at Whole Foods. The hot foods and salad bars are extensive but I go there especially for two things: cabbage crunch and apricot chicken salad. Given the chance, I can eat these for lunch everyday. It really is hard to go wrong with chicken salad but adding sweet, juicy, dried apricots livens up this classic lunch dish. For my own recipe, I used the left over roasted chicken but, really, any well seasoned pieces of chicken breast (pre-cooked) can be used. Ingredients:
3 cups cooked chicken, cubed |
1 cup dried apricot, diced |
1/2 cup pecans, chopped |
1 cup celery, chopped |
3 stalks green onions, chopped |
1/4 cup cilantro, chopped |
3/4 cup low-fat sour cream |
3/4 teaspoon salt |
3/4 teaspoon ground pepper |
Directions:
1. In a large mixing bowl, combine the first six ingredients.
2. Set aside.
3. Whisk together sour cream, salt and pepper in a separate bowl.
4. Pour over first six ingredients.
5. Toss well.
6. Serve with dry wheat toast.
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