Apricot Basil Chicken Salad Recipes

PARMESAN AND BASIL CHICKEN SALAD

Parmesan and Basil Chicken Salad image

A creamy, yummy chicken salad that is a little different from the usual recipes.

Provided by Janet Schaufele

Categories Salad

Time 1h50m

Yield 4

Number Of Ingredients 7

Ingredients

2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
⅔ cup grated Parmesan cheese

Steps:

Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
In a food processor, puree the mayonnaise, basil, garlic, and celery.
Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g

APRICOT CHICKEN I

Apricot Chicken I image

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

Ingredients

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

APRICOT-BASIL CHICKEN SALAD

Apricot-Basil Chicken Salad image

The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis, Oregon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1/3 cup mayonnaise
1/2 cup low-fat Greek yogurt
1 garlic clove, minced
1/2 teaspoon paprika
5 teaspoons champagne or white-wine vinegar
3 cups shredded cooked chicken
1/4 cup blanched slivered almonds, toasted
1/2 medium white onion, minced (1/2 cup)
1 large celery stalk, diced small (1/2 cup), plus leaves
1/3 cup dried apricots, diced small
1/3 cup packed fresh basil leaves, torn
Coarse salt and ground pepper

Steps:

In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.

Nutrition Facts : Calories 315 g, Fat 21 g, Fiber 2 g, Protein 18 g

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil
3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving

Steps:

For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
For the grape salad: Prepare the grill for direct grilling.
Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

CHICKEN SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE

Chicken Salad with Apricots, Celery, and Blue Cheese image

This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won't overwhelm the mix.

Provided by Anna Stockwell

Categories Salad Chicken Celery Buttermilk Vinegar Honey Apricot Blue Cheese Mint Dinner Summer Lunch Quick & Easy Picnic Spring Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved
1 1/2 tsp. kosher salt, divided
1/2 cup buttermilk
3 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. freshly ground black pepper, plus more
3 large or 4 small apricots, sliced
4 oz. mild blue cheese, sliced into shards
1 cup mint leaves

Steps:

Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
Transfer salad to a platter and season with more pepper.

APRICOT CHICKEN SALAD

Apricot Chicken Salad image

The cayenne pepper and sweet apricot preserve combination is a great balance. Got this from a magazine a few years ago, perhaps Everyday Food. A bit more sophisticated than regular chicken salad.

Provided by JulieCooks

Categories Lunch/Snacks

Time 15m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise
1/4 cup apricot preserves or 1/4 cup peach preserves
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
3 cups shredded cooked chicken
1/2 cup red grapes, halved
1/2 cup slivered almonds, toasted
2 tablespoons chopped fresh tarragon, chopped

Steps:

Mix mayo, preserves, lemon juice and cayenne in a small bowl.
Toss chicken, grapes, almonds and tarragon in large bowl.
Add mayo mixture and toss until coated.
Season with salt to taste.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Chicken Salad with Apricots and Almonds Sandwich image

Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

6 ounces boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
1/3 cup 2 percent Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon minced chives
2 tablespoon dried apricots
2 tablespoons chopped almonds, toasted
4 slices seeded wheat bread, toasted
4 leaves lettuce

Steps:

Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

Nutrition Facts : Calories 241 g, Cholesterol 24 g, Fat 6 g, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 325 g

WARM APRICOT CHICKEN SALAD

Warm Apricot Chicken Salad image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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 zest
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

Steps:

In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes. , Meanwhile, toss apricots and orange zest. 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.

Nutrition Facts : Calories 343 calories, Fat 18g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 529mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

ALMOND-APRICOT CHICKEN SALAD

Almond-Apricot Chicken Salad image

Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. -Susan Voigt, Plymouth, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 package (8 ounces) spiral pasta
1 package (6 ounces) dried apricots, thinly sliced
3 cups coarsely chopped fresh broccoli
2-1/2 cups diced cooked chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2 teaspoons Dijon mustard
1-1/2 teaspoons salt
3/4 teaspoon dried savory
1/2 teaspoon pepper
3/4 cup sliced almonds, toasted

Steps:

Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

Nutrition Facts : Calories 411 calories, Fat 24g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 524mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.

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