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Apricot Chicken Salad

Apricot Chicken Salad

1 Hr(s) 10 Min(s)
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1 serving
Original recipe yields 1 serving
12 ounces poached or baked skinless chicken
1 cup sliced celery
1/2 cup dried apricots, cut in strips with shears
1/4 cup slivered almonds
1/2 cup nonfat mayonnaise
1/4 teaspoon pepper
1/8 teaspoon ginger
cups 8 to 10 romaine or leaf lettuce, torn into bite size pieces
4 Roma tomatoes, sliced
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Let's Make It
1
In a large bowl, mix together chicken, celery, apricots, almonds, mayo, pepper and ginger.
2
Refrigerate at least 1 hour but overnight is better to allow the flavors to blend.
3
Then line your plates with lettuce and tomatoes and top with a scoop of chicken salad.
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