My Top Picks Fall Favorites

Chicken: Almond Apricot Chicken Salad

Source: Taste of Home

Lemon dressing is light and refreshing

Ingredients

  • 8 oz. pkg. spiral pasta
  • 6 oz. pkg. dried apricots, thinly sliced
  • 2-1/2 c. cooked chicken, diced
  • 1/2 c. chopped green onions
  • 1/2 c. chopped celery
  • 3 c. coarsely chopped fresh broccoli
  • 3/4 c. sliced almonds, toasted

Dressing

  • 8 oz. low-fat sour cream
  • 3/4 c. low-fat mayonnaise with olive oil
  • 1 Tbls. fresh lemon juice
  • 2 t. lemon zest (don’t overdo it)
  • 2 t. Dijon mustard
  • 1/2 t. dried thyme
  • 1/4 t. dried sage
  • 1-1/2 t. salt
  • 1/2 t. pepper

Instructions

Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water.

Transfer pasta to a large bowl. Add chicken, green onions, celery and broccoli.

DRESSING: In a small bowl, combine sour cream, mayo, lemon juice, lemon zest, mustard, salt and pepper.

Pour dressing over chicken and pasta mixture.

Cover and chill until serving. Fold in almonds just before serving.

Serves 10

NOTE: The original recipe called for 3/4 t. dried savory. I substituted thyme and sage.