Chicken Salad with Apricots
This colorful chicken salad makes a delicious summer meal when served in lettuce cups for a low-carb meal option, or between your favorite bread slices as a sandwich filling.
Servings: 8 cups
Calories: 513kcal
Equipment
- citrus juicer optional
Ingredients
- 6 cups boneless/skinless chicken pieces, torn or cut into bite-sized pieces
- 1 cup mayonnaise
- ¼ cup avocado oil
- 2 tablespoons fresh orange juice
- 1½ tablespoons fresh orange zest
- ½ cup diced red onion
- 1 cup diced red bell pepper
- 1 cup diced celery
- ½ cup chopped macadamia nuts
- ½ cup chopped, dried apricots
- 3 tablespoons fresh chopped tarragon
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 red cabbage, hollowed into a bowl, optional
- butter lettuce leaves for serving, optional
Instructions
- Add the first 13 ingredients into a large bowl and stir well.
- Cover and refrigerate the chicken salad at least 4 hours before serving.
- Serve chilled, on bread or lettuce cups.
Notes
Stir well before serving. Keep this chicken salad chilled if serving on a hot day.
Nutrition
Serving: 1cup | Calories: 513kcal | Carbohydrates: 18g | Protein: 27g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 786mg | Potassium: 976mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2275IU | Vitamin C: 91mg | Calcium: 107mg | Iron: 2.8mg