RECIPE #4866 - APRICOT ALMOND CHICKEN SALAD, Wednesday, July 25, - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4866 - APRICOT ALMOND CHICKEN SALAD, Wednesday, July 25, 2012

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CAROL MICHAEL / THE FRONT PORCH - DICKSON

 

1/2 cup plain yogurt (Greek style preferred)

1/4 cup mayo

3 tablespoons apricot preserves

2 teaspoons grated fresh ginger

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup sliced almonds, toasted

1 6oz package dried apricots, chopped

3 cups chopped cooked chicken breast

3/4 cup sliced celery

 

DIRECTIONS:

Whisk together first 6 ingredients in a large bowl to make dressing.

Mix together:  chicken breast, almonds, apricots and celery.  Add dressing and stir together.

Serve on Bibb or Leaf Lettuce lined plates.  Garnish with toasted, sliced almonds is desired.

 

APRICOT WHITE TEA

2 cups water

2 white tea bags

1 1/2 tablespoons sugar

2 1/2 cups apricot nectar

1 teaspoon fresh lemon juice

 

DIRECTIONS:

Boil water.  Add tea bags, remove from heat & cover to steep 5 min.  Discard tea bags and add remaining ingredients.  Stir and serve over ice.

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