Chicken Salad with Cherries & Apricots
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- SALAD
- 5 chicken breast halves
- 2 T. Prudhomme Meat Magic
- 2 T. Olive Oil
- 16 oz. penne pasta (5 c. dry pasta); cooked, drained and chilled
- 4 c. sliced spinach leaves
- 1 c. pine nuts
- 1 pkg. dried apricots, cliced
- 1 c. dried cherries
- 1 c. sliced almonds
- 4 c. sliced celery, on bias
- 1/2 c. sliced flat leaf parsley
- DRESSING
- 1 c. Olde Cape Cod Parmesan Peppercorn Lite Dressing or Kraft Parmesan Romano Dressing
- 1 c. plain yogurt or sour cream
- 1 1/3 c. mayonnaise
- 2 t. minced onion
- 1 t. kosher salt
- 1/2 t. ground black pepper
Details
Servings 20
Preparation
Step 1
1. Season chicken breasts on both sides with Prudhomme Meat Magic. Heat olive oil in pan; cook chicken until done and no longer pink. Approx 9 minutes.
2. Let chicken rest. When cool to the touch, slice into 1/4 inch strips on the bias.
3. Make dressing by wisking all ingredients together in a bowl. Chill until ready to use.
4. In large bowl, combine all salad ingredients and toss gently. Add dressing and toss gently. Chill for 2 to 24 hours.
5. Add additional olive oil if salad seems too dry.
6. Garnish with parsley and sliced almonds if desired.
You'll also love
- Creamy Avocado Dip 0/5 (0 Votes)
- Clam Chowder- Semi Homemade 0/5 (0 Votes)
- Lemon Dill Tilapia 5/5 (1 Votes)
- Apricot Bread Pudding With Caramel... 1/5 (1 Votes)
Review this recipe