Savory Apricot Chicken Salad
A refreshingly balanced chicken salad that pairs tender chunks of chicken with sweet dried apricots, crunchy celery, and toasted almonds, all brought together with a creamy Greek yogurt dressing. Perfect for sandwiches, wraps, or scooping onto crisp lettuce leaves for a light yet satisfying meal.
For 4 servings
- prep
Cook and prepare the chicken.
If not already cooked, bring a pot of water to a boil. Add the chicken breast and simmer gently until cooked through and internal temperature reaches 165°F (74°C), about 10-12 minutes. Remove, let cool, then dice into small, bite-sized cubes.
TIPPoach the chicken gently instead of a rolling boil for juicier, more tender meat. - prep
Toast the almonds.
Set a dry skillet over medium heat. Add the almonds and toast, shaking the pan frequently, until golden and fragrant, about 2-3 minutes. Remove immediately from the hot pan to prevent burning and let cool. Roughly chop them once cooled.
TIPWatch the almonds closely — they go from golden to burnt in seconds. - mix
Make the creamy dressing.
In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, dijon mustard, salt, and black pepper until smooth and well combined.
- assemble
Assemble the salad.
Add the diced chicken, dried apricots, celery, minced red onion, and chopped toasted almonds to the bowl with the dressing. Fold everything together until evenly coated and well distributed.
- garnish
Garnish with fresh coriander and chill.
Fold in the freshly chopped coriander leaves. Cover and refrigerate for at least 15 minutes to let the flavors meld before serving. Serve chilled or at room temperature.
TIPThis salad tastes even better the next day as the apricots plump up and the flavors deepen.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest chicken, poach gently at a simmer rather than a rolling boil.
- 2Toast the almonds in a dry pan and watch closely—they burn in seconds.
- 3Dice the dried apricots and celery uniformly for a balanced bite in every forkful.
- 4Let the assembled salad chill for at least 15 minutes so the flavors meld and the apricots rehydrate slightly.
- 5Make the salad a day ahead; it tastes even better as the dressing softens the apricots.
- 6Use thick Greek yogurt—thin yogurt will make the dressing watery and bland.
Adapt it for your goals.
High-protein
Swap the Greek yogurt for an equal amount of cottage cheese blended smooth; it adds even more protein while keeping the creamy texture.
low carb / ketoLow-carb / keto
Replace dried apricots with chopped fresh or roasted red bell peppers for sweetness without the sugar; serve over lettuce or in collard wraps.
nut freeNut-free
Substitute toasted sunflower seeds or pumpkin seeds for almonds to maintain crunch while keeping the salad safe for nut allergies.
veganVegan
Use a plant-based plain yogurt and diced baked tofu or canned chickpeas instead of chicken; the apricots and mustard still provide the same sweet-tangy balance.
Why this is on our healthy list.
Probiotic-Rich Digestive Aid
Greek yogurt provides live cultures that support gut health, while the celery adds a boost of digestive-friendly fiber.
High in Lean Protein
Chicken breast delivers a generous serving of satiating, muscle-building protein with minimal saturated fat.
Packed with Antioxidants
Dried apricots are rich in beta-carotene and vitamin A, which support healthy vision and immunity.
Source of Healthy Fats
Almonds offer heart-friendly monounsaturated fats and vitamin E, helping keep you full and nourished.
Frequently asked questions
Absolutely — shred or dice the meat from a rotisserie chicken; just remove the skin and skip any heavily seasoned pieces for a cleaner flavor.
