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Chicken Salad with Cherries & Apricots

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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.

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