Apricot Pistachio Chicken Salad

This delicious salad recipe, with kale, fresh apricot, pistachios, grilled chicken, and avocado, is sponsored by Dole. 

One of the best ways to make a salad more interesting and flavorful is to add some fruit. It’s my favorite way to add sweetness to a spring or summer salad, and in the past year or two, it’s been fun to play with different kinds depending on the season. I love going to the store or farmer’s market and seeing what’s fresh. (Bonus: seasonal fruits and veggies are usually cheaper!)

In the latest concoction to come out of my mad scientist salad laboratory, I added some fresh apricots that looked particularly sweet and ripe. I chose apricots over, say, peaches here because they aren’t overly sweet. They have a tart, almost citrusy quality to them, which I find really delicious. To go with the apricots, I whipped up some seasoned grilled chicken (just salt, pepper, and garlic powder), chopped it into bite-sized pieces, and tossed it with Dole Organic Kale Mix, thinly sliced white onion for a little sharpness, avocado for creaminess, and pistachios for flavor, texture, and healthy fats.

I try to choose organic when it’s available and convenient and these pre-washed, precut, Dole Organic Salad Mixes really fit the bill. No need to w, no washing and drying my lettuce…they make prep and cleanup quick and completely fuss-free. 

You could top this salad with a few different kinds of dressings (a store-bought balsamic vinaigrette would work!), but I decided to go with a honey dijon vinaigrette, to keep the flavor light, sweet, and refreshing. Enjoy!

Apricot Pistachio Chicken Salad

Ingredients

Instructions

1. Season the chicken breasts all over with salt, pepper, and garlic powder.
2. Preheat your gas grill. Set the flames to medium, add the chicken breasts, and grill, covered, until cooked through (~170 degrees F internally), about 15 minutes, flipping them halfway. Transfer them to a cutting board and slice or chop into bite-size pieces.
3. In a small bowl, make the vinaigrette. Whisk the cider vinegar, honey, dijon mustard, olive oil, salt, and pepper until combined.
4. In a large bowl, toss the kale with the apricots, avocado, pistachios, white onion, and the vinaigrette. Divide among 4 plates or bowls and top evenly with grilled chicken.

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