Apricot Chicken Salad
The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.
Yield
6 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
mayonnaise
|
|
| ¼ | cup |
apricot preserves (jam)
or peach preserves |
*
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 3 | cups |
chicken meat, cooked
shredded(x) |
|
| ½ | cup |
red grapes
halved |
* |
| ½ | cup |
almonds
slivered, toasted(x) |
*
|
| 2 | tablespoons |
tarragon leaves
fresh chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
mayonnaise
|
|
| 59 | ml |
apricot preserves (jam)
or peach preserves |
*
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 7.1E+2 | ml |
chicken meat, cooked
shredded(x) |
|
| 118 | ml |
red grapes
halved |
* |
| 118 | ml |
almonds
slivered, toasted(x) |
*
|
| 3E+1 | ml |
tarragon leaves
fresh chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Mix the mayonnaise, preserves, lemon juice, and cayenne in small bowl until combined.
Toss the chicken, grapes, almonds, and tarragon together in large bowl.
Add mayonnaise mixture and toss until coated.
Season with salt and black pepper to taste.
Will keep refrigerated, covered, for up to 2 days.
