Chicken, Apricot & Almond Salad

prep 10 mins
  • 200 g (7 oz) celery
  • 75 g (3 oz) almonds
  • 3 tablespoons chopped parsley
  • 4 tablespoons Mayonnaise (see page 12)
  • 3 poached or roasted chicken breasts, each about 150 g (5 oz)
  • 12 fresh apricots
  • salt and pepper

Thinly slice the celery sticks diagonally, reserving the yellow inner leaves. Transfer to a large salad bowl together with half the leaves. Roughly chop the almonds and add half to the bowl with the parsley and mayonnaise. Season to taste with salt and pepper.

Arrange the salad on a serving plate. Shred the chicken and halve and stone the apricots. Add the chicken and apricots to the salad and stir lightly to combine. Garnish with the remaining almonds and celery leaves and serve.

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