Prep time: 15 minutes
This salad is a great use for leftover chicken, and it makes a wonderful dinnertime salad on a hot summer day. The recipe is from the California Fresh Apricot Council.
Note: Prep time does not include cooking the chicken.
2 cups sliced fresh apricots, pits removed
2 cups diced, cooked chicken
1 cup sliced cucumber, peeled and seeded
1 cup bean sprouts, rinsed and drained
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
1/2 teaspoon chili oil
6 cups or one bag of salad greens, washed and torn
2 tablespoons coarsely chopped peanuts
1 lime, cut into wedges
In a large bowl, combine apricots, chicken, cucumber and sprouts. In a small bowl, combine vinegar, cilantro, sugar and oils. Whisk together. Pour the vinegar mixture over the chicken and apricots and toss to coat. Divide salad greens on four individual plates.
Top each salad with a quarter of the chicken and apricot mixture. Sprinkle with peanuts and garnish with lime wedges.
Per serving: 360 cal.; 25 g pro.; 16 g carb.; 22 g fat (3 sat., 12 monounsat., 7 polyunsat.); 59 mg chol.; 75 mg sod.; 4 g fiber; 10 g sugar; 55 percent calories from fat.