Apricot Chicken Salad

September 15th, 2016

Apricot Chicken Salad

This is an excerpt from my new book, The Thyroid Connection. Order your copy today!

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This recipe is super-easy to mix up and has a freshness that you don’t generally find in traditional chicken salads. Enjoy this on a Sunday picnic. If you are really busy, use a cooked rotisserie chicken from your local grocery store. Find this recipe and more like it in my book The Thyroid Connection!

Ingredients
  • 1 roasted chicken shredded
  • 1/4 bunch basil
  • 1/4 bunch parsley
  • 1/4 bunch cilantro
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 cup dried unsweetened apricots
  • 2 cup spinach packed
  • 1/2 small red onion peeled and halved
  • 1 lemon juice
  • 2 cup coconut milk yogurt store-bought
  • 1 head romaine lettuce or 1 large cucumber, sliced
Servings:
Units:
Instructions
  1. Put shredded chicken in a food processor in batches with basil, parsley, cilantro, salt, and pepper. Process on low to mix chicken and herbs. Transfer to large mixing bowl.
  2. Next put apricots, spinach, red onion, and lemon juice in food processor. Process until onions are chopped to desired texture. Stir into chicken and herb mix.
  3. Toss with coconut milk yogurt. Refrigerate and serve chilled over romaine lettuce leaves or with cucumber slices.

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