Chicken Salad with Almonds Apple and Apricots
Chicken Salad with Almonds Apple and Apricots
Ingredients
Serves 4
1-quart low sodium chicken broth
1 lb / 453 gr boneless, skinless chicken breast halves
1 large green apple, cored and cut into small chunks (I like to leave the skin on)
¼ cup chopped almonds
¼ cup chopped dried apricots
1 (6 oz / 200 gr) container Greek yogurt
3 tablespoons chopped fresh parsley
2 tablespoons mayonnaise (make your own mayo with this recipe)
1 tablespoon white vinegar
½ teaspoon fine grain sea salt
Ground black pepper to taste
Directions
Bring chicken broth to a boil in a large saucepan. Add chicken breast halves, reduce to a simmer, and cook for 20 minutes, or until the chicken is cooked through.
Drain and let chicken cool. Then cut into bite-sized pieces.
In a small bowl mix the Greek yogurt, parsley, mayonnaise, and vinegar. Set aside.
In a large bowl toss chicken, apple, almonds, and apricots with Greek yogurt mixture. Adjust with salt and pepper to taste.
Refrigerate until ready to serve.