Apricot almond chicken salad an all white meat chicken salad with sweet apricots, crunchy almonds, and tangy fresh tarragon.
It was one of the first posts I published when I first started my site on May 31st, 2011. It was originally published on July 11th, 2011. Back then, I wrote a bit of poetry, and then threw in a recipe or three! I had no idea what I was doing on the back-end of my website for sure. I’ve updated this recipe, added a video and eliminated the poetry. (insert sad face) (I’ve also added affiliate links which help maintain and run my site…thank you!)
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 a 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
Some of the items used in this post are available at my Amazon Affiliate Store.
Creamy chicken salad with sweet apricots, crunchy almonds, and tangy fresh tarragon. It's low carb and gluten free.
- 3 cups cooked chicken shredded or chopped
- 1/2 cup mayonnaise
- 2/3 cups dried apricots chopped
- 1/2 cup almonds coarsely chopped
- 1 to 2 tablespoons fresh tarragon chopped
- 1 tsp. Coleman's dried mustard
- kosher salt and pepper to taste
Mix all ingredients everything together and chill. Season with salt and pepper to taste.