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Apricot Chicken Salad with Spinach & Crusty Bread.

  • ¼ cup
    almonds, sliced
  • 1 (5 oz) pkg
    baby spinach
  • 2 sticks
    celery
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 16
    dried apricots
  • 1 small bunch
    green onions (scallions)
  • ½ cup
    plain Greek yogurt
  • 4 slices
    whole grain bread
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    Place chicken in a small saucepan. Season with salt and pepper. Cover with water and bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, 8-12 minutes. Remove from liquid and place on a plate.
    1 ½ lb chicken breasts, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 2
    Heat a skillet over medium heat.
  • 3
    In a large bowl, prepare dressing by mixing together yogurt, Dijon, honey, salt, and pepper. Set aside.
    ½ cup plain Greek yogurt
    2 tsp Dijon mustard
    2 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Coat bottom of skillet with oil. Add almonds and, stirring constantly, cook until golden brown, 1-2 minutes. Transfer to a small bowl and set aside to cool.
    1 tbsp extra virgin olive oil
    ¼ cup almonds, sliced
  • 5
    Wash and dry celery and green onions. Small dice celery and add to bowl with dressing. Trim and discard root ends, chop onions, and add to bowl.
    2 sticks celery
    1 small bunch green onions (scallions)
  • 6
    Small dice apricots and add to bowl. Add almonds to bowl.
    16 dried apricots
  • 7
    Wash and dry spinach.
    1 (5 oz) pkg baby spinach
  • 8
    Toast bread if desired.
    4 slices whole grain bread
  • 9
    Pat dry the chicken with paper towels, small dice, and add to bowl. Toss salad until well combined.
  • 10
    To serve, arrange a bed of spinach on a plate and top with chicken salad. Enjoy with crusty bread!