{"id":15911,"date":"2017-05-15T13:13:37","date_gmt":"2017-05-15T17:13:37","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15911"},"modified":"2019-06-12T14:25:16","modified_gmt":"2019-06-12T18:25:16","slug":"apricot-pistachio-chicken-salad-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/apricot-pistachio-chicken-salad-recipe\/","title":{"rendered":"Apricot Pistachio Chicken Salad"},"content":{"rendered":"

\"Apricot<\/p>\n

This delicious salad recipe, with kale, fresh apricot, pistachios, grilled chicken, and avocado, is sponsored by\u00a0Dole<\/a>.\u00a0<\/em><\/p>\n

One of the best ways to make a salad more interesting and flavorful is to add some fruit. It\u2019s my favorite way to add sweetness to a spring or summer salad, and in the past year or two, it\u2019s been fun to play with different kinds depending on the season. I love going to the store or farmer\u2019s market and seeing what\u2019s fresh. (Bonus: seasonal fruits and veggies are usually cheaper!)<\/span><\/p>\n

\"Apricot<\/p>\n

In the\u00a0latest concoction to come out of my mad scientist salad laboratory<\/em>, I added some fresh apricots that looked particularly sweet and ripe. I chose\u00a0apricots over, say,\u00a0peaches here because they aren\u2019t overly<\/em> sweet. They have a tart, almost citrusy quality to them, which I find really delicious. To go with the apricots, I whipped up some seasoned grilled chicken (just salt, pepper, and garlic powder), chopped it into bite-sized pieces, and tossed it with\u00a0Dole Organic Kale Mix<\/a>, thinly sliced white onion for a little sharpness, avocado for creaminess, and pistachios for flavor, texture, and healthy fats. <\/span><\/p>\n

I try to choose organic when it\u2019s available and convenient and these pre-washed, precut, Dole Organic Salad Mixes<\/a> really fit the bill. No need to wash and dry\u00a0my lettuce, no chopping involved…they make prep and cleanup quick and completely fuss-free.\u00a0<\/span><\/p>\n

\"Apricot<\/p>\n

You could top this salad with a few different kinds of\u00a0dressings (a store-bought balsamic vinaigrette would work!), but I decided to go with a honey dijon vinaigrette, to keep the flavor\u00a0light, sweet, and refreshing. Enjoy!<\/p>\n

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\"Apricot<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Apricot Pistachio Chicken Salad<\/h2>\n
<\/div>\n
This chicken salad has the sweetness of the apricots and crunch of pistachios, delicious!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>23 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Salad<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>apricot chicken, apricot pistachio chicken salad, chicken salad<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>463<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Apricot Pistachio Chicken Salad<\/h4>
  • 1<\/span> pound<\/span> boneless<\/span> skinless chicken breast<\/span><\/li>
  • Salt<\/span> pepper, garlic powder (for seasoning the chicken)<\/span><\/li>
  • 2<\/span> packages Dole Organic Kale Mix<\/span><\/li>
  • 4<\/span> ripe apricots<\/span> pitted and sliced into wedges<\/span><\/li>
  • 1<\/span> avocado<\/span> pitted and sliced<\/span><\/li>
  • \u2153<\/span> cup<\/span> shelled pistachios<\/span><\/li>
  • \u00bd<\/span> small white onion<\/span> very thinly sliced (optional)<\/span><\/li><\/ul><\/div>

    Honey Dijon Vinaigrette:<\/h4>
    • 3<\/span> tablespoons<\/span> apple cider vinegar<\/span><\/li>
    • 2<\/span> teaspoons<\/span> honey<\/span><\/li>
    • 1 \u00bd<\/span> teaspoons<\/span> dijon mustard<\/span><\/li>
    • 2<\/span> tablespoons<\/span> extra virgin olive oil<\/span><\/li>
    • Pinch<\/span> salt<\/span><\/li>
    • Pinch<\/span> black pepper<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Season the chicken breasts all over with salt, pepper, and garlic powder.<\/div><\/li>
      • 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.<\/div><\/li>
      • In a small bowl, make the vinaigrette. Whisk the cider vinegar, honey, dijon mustard, olive oil, salt, and pepper until combined.<\/div><\/li>
      • 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.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n

        Nutrition<\/h3>
        Calories: <\/span>463<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>29<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>36<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>25<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>287<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1649<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>8<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>16365<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>197.3<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>264<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3.7<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This delicious salad recipe, with kale, fresh apricot, pistachios, grilled chicken, and avocado, is sponsored by\u00a0Dole.\u00a0 One of the best …<\/p>\n","protected":false},"author":3,"featured_media":15912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1158,1059],"tags":[961,35,159,318,514,1168],"class_list":["post-15911","post","type-post","status-publish","has-post-thumbnail","hentry","category-recipes","category-salads","tag-apricot","tag-avocado","tag-chicken","tag-fruit","tag-nuts","tag-pistachios"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15911","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15911"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15911\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15912"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}