Chicken Salad with Cherries & Apricots

Chicken Salad with Cherries & Apricots
Chicken Salad with Cherries & Apricots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

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

Directions

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.

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