...and I thought curry chicken salad was palate pleasing. Check out this on the fly recipe for Apricot Almond Chicken Salad.
Makes 2 Servings
- 3 Poached Chicken Thighs, chopped or shredded (can do this a couple days ahead)
- 2 Tbsp onion, chopped
- ~7 Apricots, sliced into slivers
- ~15 Almonds, chopped
- 2 Tbsp mayo (can sub-in plain yogurt)
- splash of rice wine vinegar
- drizle of olive oil
- s&p to taste
Mix all ingredients together. Serve over a bed of spinach and arugula greens or as seen above in a pita pocket lined with spinach.
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