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Apricot Chicken Salad

1 Hour 10 Minutes
1 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
cups 8 to 10 romaine or leaf lettuce, torn into bite size pieces
4 Roma tomatoes, sliced
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Let's Make It
1
In a large bowl, mix together chicken, celery, apricots, almonds, mayo, pepper and ginger.
2
Refrigerate at least 1 hour but overnight is better to allow the flavors to blend.
3
Then line your plates with lettuce and tomatoes and top with a scoop of chicken salad.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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