Apricot Pistachio Chicken Salad
This chicken salad has the sweetness of the apricots and crunch of pistachios, delicious!
Servings: 4 servings
Calories: 463kcal
Ingredients
Apricot Pistachio Chicken Salad
- 1 pound boneless skinless chicken breast
- Salt pepper, garlic powder (for seasoning the chicken)
- 2 packages Dole Organic Kale Mix
- 4 ripe apricots pitted and sliced into wedges
- 1 avocado pitted and sliced
- ⅓ cup shelled pistachios
- ½ small white onion very thinly sliced (optional)
Honey Dijon Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 ½ teaspoons dijon mustard
- 2 tablespoons extra virgin olive oil
- Pinch salt
- Pinch black pepper
Instructions
- Season the chicken breasts all over with salt, pepper, and garlic powder.
- Preheat your gas grill. Set the flames to medium, add the chicken breasts, and grill, covered, until cooked through (~170 degrees F internally), about 15 minutes, flipping them halfway. Transfer them to a cutting board and slice or chop into bite-size pieces.
- In a small bowl, make the vinaigrette. Whisk the cider vinegar, honey, dijon mustard, olive oil, salt, and pepper until combined.
- In a large bowl, toss the kale with the apricots, avocado, pistachios, white onion, and the vinaigrette. Divide among 4 plates or bowls and top evenly with grilled chicken.
Nutrition
Calories: 463kcal | Carbohydrates: 29g | Protein: 36g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 287mg | Potassium: 1649mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16365IU | Vitamin C: 197.3mg | Calcium: 264mg | Iron: 3.7mg