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Prep
Difficulty
Easy
Time
Estimate
30 mins
Cook the chicken if not already prepared. Soak the apricots. Chop the rest of the ingredients for the chicken salad. Whisk up the dressing. Thinly slice the roots and toss with the greens and dressing just prior to serving. If taking on the go, package the dressing separately from each salad.
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.
Simple as can be to whip up with only a handful of ingredients, unlike the store-bought varieties which often contain suspicious chemicals and additives. Make this vegan by using agave instead of honey. Although, you may want to call it Agave-Mustard Dressing, instead. ;-)
This is a tossed salad of greens & thinly sliced spring root vegetables. Left undressed and sealed well in the fridge this salad will last several days providing you with quick veggies whenever you need. Use a favorite dressing to top it or do it Italian style- drizzled with a beautiful extra virgin olive oil and an aged thick balsamic vinegar.
