Apricot Almond Chicken Salad

with Goat Cheese, Sweet Vidalia Onions and a Honey Chipotle Apricot Vinaigrette

With all the apricots my dad gave me from his tree, I HAD to make a salad. And he gave me a jar of apricot puree that he’d made too … that was just begging to become a dressing. I didn’t realize just how good of a dressing it would make until I mixed it up. Wow. This vinagrette … it’s fabulous! It’s a perfectly balanced dressing … with just a bit of sweet from the honey to balance out the bright tang of the apricots and the vinegar. The pinch of chipotle adds a tiny zing and the oil smooths it all out. I had to call my dad to tell him how good it was.

I made this salad a couple times for my yoga friends (without the chicken) and they loved it as much as I did. I’m having it again for lunch today. Which reminds me … I’d better go grab some chicken to put on it. And I think I forgot the onion too! I better get a move on.

Apricot Almond Chicken Salad

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: enough dressing for 4 - 5 salads

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Ingredients

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For the Honey Chipotle Apricot Vinaigrette:

• 1/4 cup apricot puree (see notes)
• 2 Tablespoons white balsamic vinegar
• 2 Tablespoons white wine
• 2 Tablespoons honey
• a pinch of garlic powder
• a pinch of chipotle powder (or to taste)
• 2 Tablespoons extra virgin olive oil

For the salad:

• Fresh chopped lettuce
• Fresh apricots, pitted and cut in quarters
• Cooked chicken, chopped
• Thinly sliced Vidalia onion
• Toasted sliced almonds
• Goat cheese crumbles
• Fresh edible flowers, for garnish (if desired)

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Instructions

1. To make the dressing: pour all ingredients except the oil in a bowl and whisk to mix. Add the oil in a thin drizzle while whisking. Store leftovers in an airtight container in the fridge.
2. To make the salad: fill your salad bowl or plate with lettuce (or your greens of choice). Tuck in fresh apricots all over, sprinkle with chicken, add some onion slices here and there and then top with almonds, goat cheese and garnish with flowers.
3. Drizzle with the dressing and enjoy!

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Notes

To make the apricot puree: In a medium saucepan, add 6 lb. of pitted apricots and 1 cup water. Cook over medium heat until the apricots get very soft. Let cool, then puree in a blender. Use in drinks, sauces, and salad dressings.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Share it Wednesday and Moonlight & Mason Jars.