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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start with the chicken salad, using leftover chicken as needed. If you have fresh apricots or other stone fruit such as peaches, they would be welcome in this salad. Chop up the vegetables for the bean salad and toss to combine. Store in separate containers to take on the go.
Leftovers from the Apricot Roast Chicken or even the Apricot Stuffed Pork will work well in this chunky, creamy salad. Alternatively, simply rehydrate the apricots in hot water and use cooked, shredded chicken.
A toss of summer veggies is brought together with spicy peppers, lime and black beans. Mix up your veggies as long as they are in small cubes they will meld into this salad of spicy love.
