Warm Apricot Chicken Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons orange marmalade
1 tablespoon reduced-sodium soy sauce
6 fresh apricots, sliced
2 teaspoons grated orange peel
1/2 pound fresh spinach, stems removed
1 medium sweet red pepper, julienned
1 tablespoon canola oil
1/4 cup ranch salad dressing
1/4 cup slivered almonds, toasted
Instructions
In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes.
Meanwhile, toss apricots and orange peel. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.
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