Plant-Based

Springtime Chicken Salad

This gluten-free, Turkish-inspired twist on chicken salad features dried apricots and feta cheese.

None
Natalie Perry
Servings
4
Prep Time
15 min
Cook Time
15 min
Duration
30 min

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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g