Apricot Chicken Salad
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 4 (Makes about 5 1/2 cups)
Ingredients
⅓ cup mayonnaise ¼ cup apricot preserves or peach preserves1 tablespoon lemon juice ¼ teaspoon cayenne pepper 3 cups shredded cooked chicken ½ cup red grapes, halved½ cup slivered almonds, toasted2 tablespoons chopped fresh tarragon leaves
Instructions
- Mix mayonnaise, preserves, lemon juice, and cayenne in small bowl until combined. Toss chicken, grapes, almonds, and tarragon together in large bowl. Add mayonnaise mixture and toss until coated. Season with salt to taste. Serve or cover and refrigerate for up to 2 days.
Yield
Serves 4 (Makes about 5 1/2 cups)Ingredients
⅓ cup mayonnaise
¼ cup apricot preserves or peach preserves
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
3 cups shredded cooked chicken
½ cup red grapes, halved
½ cup slivered almonds, toasted
2 tablespoons chopped fresh tarragon leaves
Ingredients
⅓ cup mayonnaise
¼ cup apricot preserves or peach preserves
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
3 cups shredded cooked chicken
½ cup red grapes, halved
½ cup slivered almonds, toasted
2 tablespoons chopped fresh tarragon leaves
Ingredients
⅓ cup mayonnaise
¼ cup apricot preserves or peach preserves
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
3 cups shredded cooked chicken
½ cup red grapes, halved
½ cup slivered almonds, toasted
2 tablespoons chopped fresh tarragon leaves
Why This Recipe Works
For this Apricot Chicken Salad recipe, we blended apricot preserves with mayonnaise to create the base for the dressing. Lemon juice brightened the flavors, and a shot of cayenne pepper mitigated the sweetness of the preserves. Sliced almonds added a crunchy texture. We toasted the nuts in a skillet over medium heat until lightly browned for the best flavor.
Instructions
- Mix mayonnaise, preserves, lemon juice, and cayenne in small bowl until combined. Toss chicken, grapes, almonds, and tarragon together in large bowl. Add mayonnaise mixture and toss until coated. Season with salt to taste. Serve or cover and refrigerate for up to 2 days.
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