Warm Apricot Chicken Salad

Warm Apricot Chicken Salad

This colorful salad is topped with marinated sauteed chicken. It’s hearty, refreshing and nutritious. Even our kids like the sweet and tangy flavor.—Carolyn Popwell, Lacey, Washington

Prep/Total Time: 30 min.
4 servings

Prep/Total Time: 30 min.
4 servings

1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons orange marmalade
1 tablespoon reduced-sodium soy sauce
6 fresh apricots, sliced
2 teaspoons grated orange peel
1/2 pound fresh spinach, stems removed
1 medium sweet red pepper, julienned
1 tablespoon canola oil
1/4 cup ranch salad dressing
1/4 cup slivered almonds, toasted

1 serving: 343 calories, 18g fat (3g saturated fat), 65mg cholesterol, 529mg sodium, 19g carbohydrate (13g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1 fruit.

In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes.
Meanwhile, toss apricots and orange peel. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds. Yield: 4 servings.
Originally published as Warm Apricot Chicken Salad in Taste of Home August/September 2000, p44

Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Source: http://www.tasteofhome.com/recipes/warm-apricot-chicken-salad