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Lilly’s Table

 
 
Summer Veggie & Black Bean Salad
© Lillys-Table.com Photo of Apricot-Pistachio Chicken Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Apricot-Pistachio Chicken Salad

from Apricot Pistachio Chicken and Summer Veggie Black Bean Salad, the Week of August 5, 2012.
View the previous recipe for this meal.

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.

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt, or mayo for dairy-free
  • 1 teaspoon dijon mustard
  • 2 cups chicken, shredded and roughly chopped
  • 1 cup dried apricots, rehydrated and cut in pieces
  • ¼ cup pistachios, or almonds, roughly chopped
  • 2 tablespoons fresh herbs, such as parsley, mint or basil, finely minced

Serving Size: 2 People

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Preparation Instructions

Whisk together the mayonnaise and/or yogurt and dijon mustard.

Fold in the shredded chicken, chopped apricots, pistachios, and fresh herbs.

Taste. Season with a pinch of salt & pepper if necessary. Adjust any of the ingredients as you desire.

Serve on bread, in a wrap or on a bed of lettuce.