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Almond-Apricot Chicken Salad

Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, Minnesota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 1 package (8 ounces) spiral pasta
  • 1 package (6 ounces) dried apricots, thinly sliced
  • 3 cups coarsely chopped fresh broccoli
  • 2-1/2 cups diced cooked chicken
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon dried savory
  • 1/2 teaspoon pepper
  • 3/4 cup sliced almonds, toasted


  • Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery.
  • In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.
Nutrition Facts
1 serving: 411 calories, 24g fat (6g saturated fat), 52mg cholesterol, 524mg sodium, 31g carbohydrate (10g sugars, 4g fiber), 17g protein.

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  • MarineMom_texas
    Aug 16, 2019

    I made this recipe tonight and we cleaned our plates. I made a few minor changes. I used cooked turkey instead of chicken and halved the recipe for the two of us. One other change I made was when I tasted the dressing, I thought it was a little bland and needed something so gave it a few squirts of ranch dressing which perked it up nicely. We loved the salad and will have it again.

  • Debbie
    Jun 24, 2019

    Had this at a friend's luncheon, and we all requested the recipe. Delicious!

  • Orbs
    May 15, 2018

    I served this hot; and substituted Quoran Diced Meatless Chicken for the chicken and substituted carrots for broccoli. Thank you, Susan for sharing this recipe.

  • kimspacc
    Apr 8, 2018

    No comment left

  • robbrd
    Mar 31, 2018

    I'm sure this would be a hit with some people, although I speculate it would be less than half of those that have it, it was left as "it is edible but don't make it again" in our house of eight people. I really don't want to leave a low review but I also don't want to make the mistake of making it again only to not like it.*Edited to add* The strong citrus flavor was less the next day and nearly gone 3 days later (yes, this lasted that long in our house). Still wouldn't make it again.

  • rena 55
    Oct 3, 2015

    I just made this for a catering event a few weeks ago and received numerous complements and requests for the recipe. I followed the recipe but added a little sugar to the mayo and sour cream mix. It's a pretty salad and also it's a filling salad.

  • noble6570
    Jun 14, 2008

    Wonderful combination of flavors!!! Nice change from same old chicken salad.....Great Recipe!