Apricot Chicken Salad
I don't know if you know this, but I’m having a serious apricot phase.
Gimme dried apricots with a side of Roman Pecorino or fruity and fresh apricot spritzers...I've even been lighting apricot chantilly crème candles. As I’ve said, yes, I’m going through a bit of a phase.
Taking some inspiration from all things apricot that I’ve been eating lately, I thought I’d toss some dried apricots into one of my favourite lunchtime classics.
Fresh apricots are typically in season in late spring between April all the way through to July, but that’s okay because there’s always dried apricots. In the grocery aisle in between chopped nuts and slices of dried mango, you will find these sweet lil guys anytime of the year—thank goodness!
For this recipe, I decided to actually rehydrate some dried apricots that I had sitting in my pantry. By letting the apricots sit in hot water for about an hour, this wakes them up again and restores their plump and juicy interiors. Because let’s face it, I love a good dried apricot but just like a gummy bear, the stuck-to-your-tooth potential is there. Not a cute look; at least not in a dish that should be nice and velvety in your mouth.
So, hydrate your apricots and it’ll elevate everything from texture to sweetness. Trust me!
This recipe is definitely delicious and of course, #simplydecadent ! Unbiased opinions, of course. I think what makes this chicken salad stand out is that it has some unusual ingredients that you might not find in a traditional chicken salad. Now that I think about it, there are for sure some Waldorf salad vibes going on in this #apricotchickensalad.
Still a mayonnaise base, I also added some really great maple mustard from Lowrey Bros. that I picked up at Ravine Winery’s general store. This mustard is tangy as all hell but also super sweet, if that’s not too much of a contradiction!
While we’re on the subject of mustard, I think any type would work, but that said, I wouldn’t recommend a yellow mustard as it’s a little harsh given the delicate flavours involved in this salad.
Mixed into this luscious sandwich filling are walnuts and apple chunks, which give this chicken salad a warmer more autumn-time feel as well. Plus they provide colour, crunch and another dimension of nutty and juicy flavour!
I also want to shout out Vancouver Island Salt Co., a salt company from Vancouver Island. I was gifted a four pack of salt last Christmas and have been carefully rationing out all these awesome salts which include: Forest (maple smoked), Prairie (Haskap berry), Ocean (kelp) and Mountain (flake salt). In this recipe, I used the Prairie salt. A gorgeous magenta hue, this salt smells so amazingly fruity and tastes just the faintest bit tart like a fresh berry!
Anyways mix all these simple ingredients together and you’re left with revamped classic that will remind you of your childhood but will still make you feel like adults with the addition of fruits and nuts.
Toast some sourdough and smear on some apricot chicken salad. Just be warned, you won’t be able to stop eating once you’ve started!
. . .
Apricot Chicken Salad
* Makes 6 Serving *
2 chicken breasts skinless, chopped
1 cup dried apricots, chopped and soaked
¼ cup purple onion, chopped finely
1 small red apple
1/4 walnuts chopped
1/2 cup mayonnaise
1 tbsp dijon mustard (I used a maple mustard!)
Sprinkle of salt
Add all the ingredients into a bowl and mix until well incorporated.
Toast your bread.
Spread a healthy portion of chicken salad onto one size of your bread. Top with mixed greens and the other half on the bread.
Enjoy… yes, this recipe is that easy!