Name: Apricot Chicken Salad with Spinach & Crusty Bread
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 1 ½ (142 g) pkg baby spinach; 3 sticks celery; 1.02 kg chicken breasts, boneless skinless; 24 dried apricots; 1 ½ small bunches green onions (scallions); ¾ cup plain Greek yogurt; 6 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Apricot Chicken Salad with Spinach & Crusty BreadApricot Chicken Salad with Spinach & Crusty Bread — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

1 ½ (142 g) pkg baby spinach

3 sticks celery

1.02 kg chicken breasts, boneless skinless

24 dried apricots

1 ½ small bunches green onions (scallions)

¾ cup plain Greek yogurt

6 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

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.

Heat a skillet over medium heat.

In a large bowl, prepare dressing by mixing together yogurt, Dijon, honey, salt, and pepper. Set aside.

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.

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.

Small dice apricots and add to bowl. Add almonds to bowl.

Wash and dry spinach.

Toast bread if desired.

Pat dry the chicken with paper towels, small dice, and add to bowl. Toss salad until well combined.

To serve, arrange a bed of spinach on a plate and top with chicken salad. Enjoy with crusty bread!

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