Chicken Salad with Almonds Apple and Apricots


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


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.