Chicken Salad with Apricots

5 from 3 votes

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.

Prep Time15

chill time4

Total Time15

Course: chicken - sandwich, main course - chicken

Cuisine: American

Keyword: chicken salad with apricots, chicken salad with macadamia nuts, colorful chicken salad, creamy chicken salad recipe, low carb chicken salad

Servings: cups

Calories: 513kcal

Author: Renee Goerger

Equipment

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

Get Recipe Ingredients

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