Prep 10 mins
Cook 0 mins
During the week, I sometimes grab lunch at Whole Foods. The hot foods and salad bars are extensive but I go there especially for two things: cabbage crunch and apricot chicken salad. Given the chance, I can eat these for lunch everyday. It really is hard to go wrong with chicken salad but adding sweet, juicy, dried apricots livens up this classic lunch dish. For my own recipe, I used the left over roasted chicken but, really, any well seasoned pieces of chicken breast (pre-cooked) can be used. www.healthyandgourmet.blogspot.com
- In a large mixing bowl, combine the first six ingredients.
- Set aside.
- Whisk together sour cream, salt and pepper in a separate bowl.
- Pour over first six ingredients.
- Toss well.
- Serve with dry wheat toast.
I love apricot chicken salad! This was a lovely version I served in pita pockets for a lunch. Even the grandson ate & liked it. I didn't use the full amount of sour cream, just stirred in small amounts until it held together without being drippy. Thank you for sharing the recipe! Made for Pick A Chef Spring '09.