This apricot chicken salad recipe gets a delicious kick from fresh dill and a nice crunch from the almonds. The use of artisanal dill flavored olive oil and apricot flavored balsamic vinegar in the dressing, bring this whole dish together.
I was inspired by an apricot chicken casserole dish I make and thought what a great salad those ingredients would make. This is easy to pull together with some basic ingredients plus the specialty olive oil and vinegar.
Chicken salad with apricots is a no brainer. Chicken will take on any of the flavors it is partnered with and the sweetness of the apricots goes perfectly in the dish. I keep this simple and buy shredded or chopped chicken right in the deli section of my grocery store. You could always buy a rotisserie chicken and shred the meat too.
The key to the salad is to let it sit in the fridge and let the flavors marry. A half hour will do it but overnight is even better. This would make a great sandwich but for this recipe, I served it in lettuce leaves. The key to a sturdy lettuce wrap is to double up on the leaves so I always use two or three for each lettuce cup. Baby romaine leaves would also work here.
I love the almond slivers in this salad but again, the recipe is very flexible and you could use your favorite nuts. Cashews, pecans and macadamia nuts would all work. You decide.
If you like this salad, and I think you will, be sure to check out some of my other chicken salads:
Chicken, Raspberry & Orange Salad
Chicken Salad with Almonds and Grapes
Poppyseed Pasta Salad with Chicken, Almonds & Cherries
You can purchase the specialty olive oil and white balsamic vinegar right here: Patricia and Paul
Apricot Chicken Salad with Dill
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Cups Chicken breast shredded or chopped
- 1/2 Cup Onion chopped
- 1/2 Cup Celery chopped
- 1/2 Cup Dried apricots chopped
- 1/4 Slivered almonds
- 3 Tbsp. Fresh dill chopped
- 2 Tbsp. Patricia and Paul’s Wild Anithos Dill Olive Oil
- 1 1/2 Tbsp. Patricia and Paul’s Blenheim Apricot White Balsamic Vinegar
- 1 Tbsp. Stone ground mustard
- 1 Tsp. Kosher Salt
- 20 Grinds Fresh ground black pepper
- Butter Lettuce leaves to serve
Instructions
- In a large bowl, mix the chicken, onion, celery, apricots, almonds, and dill.
- In a small bowl, whisk the olive oil, vinegar, mustard. salt and 20 grinds of pepper. Whisk until well incorporated.
- Add the dressing the the bowl and toss to coat everything. Taste. Add more salt and pepper if necessary. Refrigerate at least 1/2 hour to overnight to let flavors meld together.
- Separate the lettuce leaves and wash and dry them. Stack two leaves and top with heaping tablespoons of the salad. Serve on a platter. Enjoy.
