Fresh Apricot & Chicken Thai Salad

A fantastically fresh dinner salad we are eating this week!

Fresh Apricot & Chicken Thai Salad

adapted by Angela Litzinger from California Fresh Apricot Council
Course chicken, dairy free, dinner salad, gfcf, gluten free, Salad
Servings 8

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.