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Apricot Chicken Salad with Pistachios

5 star rating
 

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Submitted by: Lesley Pew

 

With apricots and pistachios added, this recipe provides a great new twist on chicken salad.
 

Ingredients

  • 3/4 cup shelled coarsely chopped pistachios
  • Nonstick cooking spray
  • 1 pound skinless, boneless chicken breasts, cut in small cubes
  • 1 cup fresh apricots (measure after taking the pits out and chopping), about 4 to 6
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup low-fat sour cream
  • 2 tablespoons whole-grain or Dijon-style mustard
  • 1 tablespoon honey
  • 1 tablespoon Splenda or other sugar substitute, or to taste
  • 1/2 teaspoon prepared horseradish
  • dash hot pepper sauce
  • dash salt
  • dash white pepper
  • Field greens
  • Thinly sliced tomatoes
  • Thinly sliced onion

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Method

Lightly toast the nuts in a small skillet over low heat.Stir frequently and do not allow to burn. Set aside. Lightly coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and cook and stir until tender and no longer pink. Place the chicken in a medium bowl. Add 1/2 cup of the pistachios, cut up apricots, mayonnaise, sour cream, mustard, honey, sugar substitute, horseradish, hot pepper sauce, salt, and pepper. Serve on a bed of field greens, tomato slices, and thinly sliced onion rings. Garnish with the remaining chopped pistachios.

 

Notes: Note: If apricots are not in season, use fresh oranges, cut up. Do not used canned (Mandarin) oranges as they are canned in sugar. Note: You can also use brown sugar substitute here in place of Splenda.

 

Number of Servings: 6

 

Submitted by: Lesley Pew ()

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