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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Courtesy: California Fresh Apricot Council and I thought it looked too good not to post for safekeeping. Anything with apricots catches my eye! Ingredients:
2 cups sliced fresh apricots |
2 cups diced cooked chicken |
1 cup sliced cucumber, peeled and seeded if necessary |
1 cup bean sprouts, rinsed |
1/4 cup rice vinegar |
1 tablespoon chopped fresh cilantro |
2 teaspoons sugar |
1/4 cup vegetable oil |
1/2 teaspoon chili oil |
12 -16 ounces leafy salad greens |
2 tablespoons coarsely chopped peanuts |
1 lime, cut into wedges |
Directions:
1. In a large bowl, combine apricots and next 3 ingredients; set aside.
2. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils.
3. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens.
4. Sprinkle with peanuts and garnish with lime wedges.
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