Wednesday, July 16, 2008

Apricot Chicken Salad

During the week, I sometimes grab lunch at Whole Foods. The hot foods and salad bars are extensive but I go there especially for two things: cabbage crunch and apricot chicken salad. Given the chance, I can eat these for lunch everyday. It really is hard to go wrong with chicken salad but adding sweet, juicy, dried apricots livens up this classic lunch dish. For my own recipe, I used left over roasted chicken but really any well seasoned pieces of chicken breast (pre-cooked) can be used.

Apricot Pecan Chicken Salad

3 cups cooked chicken, cubed
1 cup dried apricots, diced
½ cup pecans, chopped
1 cup chopped celery
3 stalks green onion, chopped
¼ cup chopped cilantro
¾ cup plain low fat sour cream
¾ tsp salt
¾ tsp ground pepper
In a large mixing bowl, combine the first six ingredients. Set aside.  Whisk together sour cream, salt and pepper in a separate bowl. Pour over first six ingredients. Toss well. Serve with dry wheat toast.

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