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Apricot chicken salad with toasted cashews and fresh herbs in a white bowl

Apricot Chicken Salad with Toasted Cashews

5 from 1 vote
A creamy apricot chicken salad made with rotisserie chicken, dried apricots, toasted cashews, fresh tarragon, and a tangy greek yogurt and grainy mustard dressing. Ready in 15 minutes. 39g protein per serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings : 4 servings

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Ingredients

For the Salad
  • 3 cups finely diced rotisserie chicken breast
  • ½ cup diced dried apricots
  • ½ cup roughly chopped toasted cashews
  • 2 finely diced celery stalks
  • 1 finely minced shallot
  • ¼ cup finely chopped fresh tarragon or cilantro
For the Dressing
  • ½ cup plain greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 lime, zest & juice
  • 1 tbsp honey
  • salt, to taste
Start Cooking

Instructions
 

  1. Toast the cashews (optional)
    Skip this step if you bought them pre-toasted. Otherwise, choose whichever method fits your setup.
    Stovetop: Add ½ cup roughly chopped toasted cashews to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat right away so they stop cooking.
    Oven: Spread the cashews in a single layer on a small baking sheet and bake at 350°F (175°C) for 6 to 8 minutes, shaking the pan halfway, until golden and fragrant.
    Air fryer: Spread the cashews in the basket in a single layer and air fry at 325°F (160°C) for 4 to 5 minutes, shaking halfway. Watch closely toward the end since they go from golden to burnt fast.
    Toasted cashews in a single layer in an air fryer basket
  2. Make the dressing
    In a large bowl, whisk together ½ cup plain greek yogurt, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 lime, zest & juice, 1 tbsp honey, and salt, to taste until smooth and creamy.
    Whisked greek yogurt and mustard dressing in a metal bowl
  3. Add the salad ingredients
    Add in 3 cups finely diced rotisserie chicken breast, 2 finely diced celery stalks, 1 finely minced shallot, ½ cup diced dried apricots, ¼ cup finely chopped fresh tarragon or cilantro, and the toasted cashews.
    Diced chicken, shallot, celery, dried apricots, herbs, and cashews arranged in a bowl
    4. Mix for 2 to 3 minutes. Longer than you think you need so the chicken starts breaking apart and creates a shreddy soft texture.
  4. Chill and serve
    Taste and adjust with more salt, lime juice, or honey if needed. Chill for 20 to 30 minutes before serving so the flavors can meld.
    Apricot chicken salad scooped onto a cracker over a white bowl

Nutrition

Calories: 410kcalCarbohydrates: 25gProtein: 39gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 94mgSodium: 224mgPotassium: 618mgFiber: 3gSugar: 16gVitamin A: 719IUVitamin C: 6mgCalcium: 80mgIron: 3mg

Notes

  • Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
  • Make it dairy-free: Swap the greek yogurt for an equal amount of mayonnaise.
  • Adjust the sweetness: Skip the honey if you prefer a tangier, more savory dressing. The apricots already bring sweetness on their own.
  • Tarragon vs. cilantro. Tarragon leans classic and slightly anise-y. Cilantro takes it brighter and more summery. Both work, pick your mood.
  • Use unsulphured apricots from the health food aisle for a deeper, less candy-sweet flavor (they're a darker orange-brown).