Springtime Chicken Salad

This gluten-free, Turkish-inspired twist on chicken salad features dried apricots and feta cheese.
Author:
Publish date:
Springtime Chicken Salad image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/4 lb boneless, skinless chicken breast
  • 1/4 tsp sea salt
  • 1 to 1 1/2 heads Boston lettuce, chopped
  • 6 dried unsweetened apricots, chopped
  • 1/4 cup diced red onion
  • 1/4 cup seeded and diced tomato
  • 2 tbsp sliced unsalted almonds
  • 1/2 tsp paprika

DRESSING

  • 1 clove garlic, crushed
  • 1/2 cup plain Greek yogurt
  • 1/3 cup crumbled feta cheese
  • 4 tsp fresh lemon juice
  • 1 tsp minced fresh cilantro leaves
  • 1/4 tsp fresh ground black pepper

Preparation

  1. In a medium pot on medium-high, add chicken and enough water to cover by 1 inch; add salt to water. Bring to a boil, reduce heat to low and cover. Simmer for 10 minutes or until chicken is cooked to an internal temperature of 165°F. Drain water and set chicken aside to cool.
  2. Meanwhile, in a medium bowl, combine all dressing ingredients.
  3. Shred chicken into bite-size pieces and place in a large bowl; add lettuce, apricots, onion, tomato and almonds. Pour dressing over chicken mixture and stir until well coated. Sprinkle with paprika. TIP: If following our Meal Plan, refrigerate 1 serving as leftovers. (If desired, set aside salad and dressing portion and toss before serving.)

Nutrition Information

  • Serving Size: 1/4 of salad
  • Calories: 293
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 100 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 37 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 224 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 1 g