Almond & Apricot Chicken Salad Recipe
This Almond & Apricot Chicken Salad combines tender chicken breast with sweet fresh apricots, crunchy slivered almonds, and peppery arugula, all brought together by a vibrant cumin and paprika vinaigrette infused with fresh herbs. It’s a refreshing, nutrient-rich dish perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil (60 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 teaspoon honey
- 3/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 2 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, finely chopped
Salad
- 1/2 cup raw slivered almonds (55 g)
- 2 cups cooked chicken breasts, chopped (275 g)
- 6 fresh apricots, pitted and sliced
- 4 cups arugula (rocket)
- Ground black pepper, for topping
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, honey, paprika, ground cumin, sea salt, chopped cilantro, chopped parsley, and finely chopped garlic until the mixture is well combined and emulsified.
- Toast the Almonds: Heat a dry skillet over medium heat. Add the slivered almonds and toast them, stirring frequently, for about 3-5 minutes or until they are golden brown and fragrant. Remove from heat and let them cool slightly.
- Assemble the Salad: In a large salad bowl, combine the chopped cooked chicken breasts, sliced apricots, and arugula. Drizzle the prepared vinaigrette over the salad ingredients.
- Toss and Serve: Gently toss the salad to evenly coat all the ingredients with the vinaigrette. Sprinkle the toasted almonds on top and add ground black pepper to taste. Serve immediately for fresh, vibrant flavors.
Notes
- For extra flavor, you may lightly brown the chicken breasts before cooking or use rotisserie chicken.
- You can substitute fresh apricots with dried ones soaked briefly in warm water if apricots are out of season.
- Fresh herbs like cilantro and parsley can be adjusted or replaced according to your preference.
- To make this salad vegan, substitute chicken with firm tofu or chickpeas and omit honey or replace it with maple syrup.
- Serve with crusty bread or pita for a more filling meal.
