Springtime Chicken Salad
This gluten-free, Turkish-inspired twist on chicken salad features dried apricots and feta cheese.
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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
- 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.
- Meanwhile, in a medium bowl, combine all dressing ingredients.
- 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