Recipe

Paulettes Apricot Cashew Chicken Salad With Marinated Artichokes Recipe

	Pollymotzko / All my dishes 8 months ago Paulette’s Apricot Cashew Chicken Salad with Marinated Artichokes Copyright March 2009 Created March 28th, 2009 PollyLePore@gmail.com This recipe was created by being inspired by a program on the morning news sponsored by Cooking Light. They ... More Prep:10m Cook:1520m Servings:6	Pollymotzko
	easy flavorful memorable

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Ingredients

Cooked chicken breasts marinated in Ken’s Steak House brand Balsamic & Basil Vinaigrette salad dressing for ½ hour. Lightly coat chicken breasts with this-about ¼ cup to ½ cup of salad dressing/marinade per chicken breasts (depending on how many pounds of chicken you’re cooking up)

Light mayonnaise or regular mayonnaise-(about 1/2 cup or less depending on your particular tastes). I use light and it comes out great and good for you too!

Fat Free Sour Cream (about ¼ cup depending on how much chicken you use)

Cut up dried apricots (about 1 cup chopped)

Trader Joe’s lightly salted cashews (up to 1 cup of chopped large cashews)

8 oz. Trader Joe’s Marinated Artichokes, drained-(save any excess marinade and make a bean salad out of it or stir on homemade flatbread!

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Fresh washed spinach-up to 1 cup or more-whatever you like here!

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Jasmine rice or long grain rice-cooked

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1. Take about 4-6 boneless skinless chicken breasts and cook on either a cast iron skillet or in my case a George Forman Grill for about 8 minutes or until done. Let the chicken breasts cool for a few minutes until you can touch them and then cut them into small 1 inch bite-size pieces.

2. In large bowl mix the chicken pieces, some light mayonnaise mixed with some fat free sour cream to taste. I use about 1 cup mayonnaise to ½ cup fat free sour cream.

3. Add in the lightly salted cashews and then the cut up dried apricots and mix all ingredients well.

4. Add a little handful of fresh spinach to the dish for flavor and fiber and color….three great things in one!

Directions

Put in a well sealed container and use in a few days for lunches with bread OR you can eliminate the mayonnaise and sour cream and have some of the best marinated chicken salad that can be served on top of some really good jasmine rice or long grain rice! It is really good and good for you too.

NOTE on Substitutions:

You can buy a rotisserie chicken at Costco or Sam’s Club, then take all the meat off the bird and make this dish with the chicken. The chicken will have a completely different flavor, needless to say, and it will be a combination of light and dark meat. I would start with the chicken breasts marinated the way I suggested because the flavor is worth trying! My roommate Bob found the dressings on sale at the store and bought some for me to create recipes with.

You can also try marinating the chicken in other salad dressing flavors. In the good old USA you have literally thousands of possibilities!

“Creativity is always a good thing!” Polly Motzko

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Comments

pollymotzko 8 months ago said:
The apricots and the artichokes go really well together. That, combined with the light texture of the salad itself is a great pair with either Quiche or another salad blend such as a Marinated Pasta Salad or fresh fruit salad. Make all the above for a great and varied awesome lunch to serve way past summer-time!

Polly Motzko
PollyLePore@gmail.com

juels 8 months ago said:
Sounds yummy and easy! Thanks for sharing this, high 5 from me!

mjcmcook 7 months ago said:
~Hello~
I really like this "5"FORK!!!!! recipe~
The combination of flavors is great!
Don't you just LOVE 'Trader Joes' ????
~*~mjcmcook~*~

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