Chicken Salad With Almonds, Apricots & Tarragon
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Chicken salad with with almonds, apricots, and tarragon is a delicious luncheon or brunch salad, perfect as a sandwich filling or for delicate tea sandwiches.
I can’t believe it’s been nearly 8 years since I first published this chicken salad with almonds, apricots and tarragon. It was one of the first posts I published when I first started my site on May 31st, 2011. (This post was originally published on July 11th, 2011, and has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
I seriously love chicken salad, especially when the weather starts to warm up. It’s a great way to use of leftover chicken or turkey. While my family tends to prefer chicken thighs for grilling or frying, because they’re juicier, I think a good chicken salad is best with white meat. But feel free to use whatever you prefer. This is chicken salad with apricots, almonds and tarragon is copycat version of one that I had many years ago in a local Pasadena restaurant. Trader Joe’s made a version for a while and then stopped. I loved it so much, that I had to make my own version.
The slightly sweet apricots, tangy thyme and crunchy almonds are a delicious combination. Chicken salads are great for potlucks, baby or bridal showers, especially when served on a bed of field greens. All of my chicken salads have some sort of combination of fruit, nuts and herbs like this Cranberry Walnut Chicken Salad
orCoronation Chicken Salad. This Chicken Salad with Apricots, Almonds and Tarragon makes a delicious filling for Afternoon Tea Sandwiches! If using this recipe for tea sandwiches, chop all the ingredients more finely.
This Chicken Salad with Bacon and Green Onions is another take on a classic chicken salad.
Chicken Salad with Almonds, Apricots and Tarragon
Ingredients
- 3 cups cooked chicken shredded or chopped
- 3/4 cup mayonnaise
- 2/3 cups dried apricots chopped
- 1/2 cup almonds coarsely chopped
- 1 to 2 Tablespoons fresh tarragon chopped
- 1 teaspoon Coleman's dried mustard
- 1/2 teaspoon kosher salt to taste
- 1/2 teaspoon black pepper to taste
Instructions
- Mix all ingredients everything together and chill. Season with salt and pepper to taste.
Read again Cynthia—it says “tangy thyme”
Thanks for catching that!
I tend to eat more salads during the summer and was looking for a recipe that was quick to prepare that was more protein based. This hit the spot! Made it yesterday. So yummy!!
thank you! It’s one of my favorites!