Paulettes Apricot Cashew Chicken Salad With Marinated Artichokes
From pollymotzko 15 years ago
- 15-20 minutes to make
- Serves 6
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. Read more They had a springboard of ingredients which you can put together for lunches and I added my personal flair to this one here and amazingly the flavor of the apricots and the artichokes go really well together in this really memorable chicken dish. Hope you like it! My mama loves this one! I had so much fun reading this recipe to her that another one emerged from this one! See less
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) shopping list
- 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! shopping list
- fat free sour cream (about ¼ cup depending on how much chicken you use) shopping list
- Cut up dried apricots (about 1 cup chopped) shopping list
- Trader Joe’s lightly salted cashews (up to 1 cup of chopped large cashews) shopping list
- 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! shopping list
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- Fresh washed spinach-up to 1 cup or more-whatever you like here! shopping list
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- jasmine rice or long grain rice-cooked shopping list
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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. shopping list
- 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. shopping list
- 3. Add in the lightly salted cashews and then the cut up dried apricots and mix all ingredients well. shopping list
- 4. Add a little handful of fresh spinach to the dish for flavor and fiber and color….three great things in one! shopping list
How to make it
- 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
People Who Like This Dish 2
- juels Clayton, NC
- mjcmcook Beach City, CA
- pollymotzko Garden Grove, CA
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