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Apricot Chicken Salad

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 10 min
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.
The chicken filling is also great in a pita bread.
Average Rating  (1)
Rated  by a cook on 9/19/2004 Not only is this recipe delicious, but it is so easy to make. I have told everyone I know about it
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