Behind the Recipes
Chicken Apricot Pecan Salad by Divya Gugnani
Makes 6 servings
INGREDIENTS:
Chicken :
1 -1/2 cup chicken broth, fat removed
2 cubes chicken bouillon
2 1/2 cups boiled chicken, cubed
1 cup celery, finely chopped
1/3 cup pecans, chopped
1/2 cup low- fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 teaspoon fresh black pepper
1/3 teaspoon cayenne pepper
Topping:
1 tablespoon fresh mint, chopped
1 palm full dried apricots, finely chopped
PREPARATION:
1. Mix all items, but pecans, together and fold gently. Add in more seasoning if you so desire.
2. Lightly toast pecans and once cooled, fold in.
3. Pour into a 9 x 12 dish and chill for 1 hour.
4. Before serving cover with mint and dried apricots.
Serve on crisp greens.
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