Makes:
4 servings
Total Time:
1 hr 10 min
Submitted by:
Category:
Salads
Sub Category: Tuna/Chicken/Egg Salads
what you need
- 12 ounces poached or baked skinless chicken
- 1 cup sliced celery
- 1/2 cup dried apricots, cut in strips with shears
- 1/4 cup slivered almonds
- 1/2 cup nonfat mayonnaise
- 1/4 teaspoon pepper
- 1/8 teaspoon ginger
- 8 to 10 cups romaine or leaf lettuce, torn into bite size pieces
- 4 Roma tomatoes, sliced
make it
In a large bowl, mix together chicken, celery, apricots, almonds, mayo, pepper and ginger.
Refrigerate at least 1 hour but overnight is better to allow the flavors to blend.
Then line your plates with lettuce and tomatoes and top with a scoop of chicken salad.
Notes
The chicken filling is also great in a pita bread.
