Fresh Apricot & Chicken Thai Salad
Recipe type: gluten free, dairy free, gfcf, salad, dinner salad, chicken
Serves: 8
  • 4 cups sliced fresh apricots
  • 4 cups diced cooked chicken
  • 2 cups sliced cucumber, peeled and seeded if necessary
  • 2 cups bean sprouts, rinsed
  • ½ cup rice vinegar
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. plus 1 tsp. sugar
  • ½ cup mild-tasting olive oil
  • 1 tsp. chili oil
  • 2 packages leafy salad greens
  • ¼ cup coarsely chopped peanuts
  • 2 limes, cut into wedges
  1. 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.
Recipe by Angela's Kitchen at