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Apricot Ginger Chicken Salad

5 cup diced cooked chicken breasts
4 small carrots, peeled, quartered and blanched
3 oranges, peeled to remove both outer and inner skin, and cut into bite size pieces
1/2 pound dried apricots, cut in half
2/3 cup slivered almonds, browned in 2 tablespoons butter
1/2 pound sweet red peppers, cut into 1/4 inch julienne

DRESSING:
1 cup sour cream
1 cup mayonnaise
8 ounces cream cheese
Juice and grated zest of 2 oranges
1 1/2 teaspoon salt
1 teaspoon curry powder
4 ounces sweetened coconut
2 ounces crystallized ginger, chopped

Prepare the salad ingredients and mix then together in a large bowl. Process the dressing ingredients, except the coconut and ginger, in a blender or food processor. Stir in the ginger and coconut. Pour the dressing over the salad mixture in small amounts and toss until the salad is adequately coated. Serves 6-8.

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