A fantastically fresh dinner salad we are eating this week!

The Recipe: Fresh Apricot & Chicken Thai Salad

Servings: 8
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Ingredients

  • 4 cups sliced fresh apricots
  • 4 cups diced cooked chicken
  • 2 cups sliced cucumber, peeled and seeded if necessary
  • 2 cups bean sprouts, rinsed
  • 1/2 cup rice vinegar
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. plus 1 tsp. sugar
  • 1/2 cup mild-tasting olive oil
  • 1 tsp. chili oil
  • 2 packages leafy salad greens
  • 1/4 cup coarsely chopped peanuts
  • 2 limes, cut into wedges

Instructions 

  • In a large bowl, combine apricots and next 3 ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.
Course: chicken, dairy free, dinner salad, gfcf, gluten free, Salad
Author: adapted by Angela Litzinger from California Fresh Apricot Council