Apricot Almond Chicken Salad

By: Renee Grandi
Apricot Almond Chicken Salad
Info
  • Servings
    2
  • Prep Time
    15 mins
  • Cook Time
    N/A
Ingredients
  • Cooked chicken breasts, shredded or chopped 1 cup
  • Fresh ripe apricots, diced 1 cup
  • Ripe avocado, peeled & sliced to fan ½ pc
  • Almonds, sliced or chopped ¼ cup
  • Walnuts, roughly chopped ¼ cup
  • Rocket leaves, roughly chopped 2 cups
  • Cos lettuce, sliced 1½ cups
  • Red cabbage, sliced ½ cup
  • Red onion, sliced ¼ pc
  • Dijon mustard 1 tsp
  • Apple cider vinegar 3 tbsp
  • Organic olive oil 4 tbsp
  • Fresh lemon, squeezed ½ pc
  • Fresh chives, finely chopped 2 tbsp
  • Salt and pepper to taste
  • OPTIONAL:
  • Organic mayonnaise 2 tbsp

Method

  1. Wash and dry rocket and cos lettuce. Chop or slice and place in a salad bowl.
  2. Add the rest of the ingredients except for the nuts and chives. Toss and mix well.
  3. Top with walnuts, sliced almonds and chives.
  4. Feel free to add a vinaigrette or some extra flavour!

Extra Notes

Chicken can be poached, pan-fried or baked. You also have the option to use left-over fish instead of chicken for this recipe. If fresh apricots are not in season, substitute with ¼ cup of dried apricots.
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