Salads
This chicken salad recipe with dried apricots transforms a classic dish into something unexpectedly sophisticated—no mayo in sight. The secret lies in balancing tender chicken, chewy dried apricots, and bright herbs with a balsamic glaze that ties everything together.
I developed this version after realizing traditional mayo-heavy salads couldn’t compete with the vibrant sweetness and texture of dried fruit.
The key technique is soaking the apricots to restore their juiciness, then chopping them into bite-sized pieces that add a sweet-tart crunch without overpowering the dish. Cooked chicken stays moist and flavorful, while toasted almonds provide a satisfying crunch.
This salad holds up beautifully for lunch or dinner, making it a versatile addition to any meal plan.
What makes this recipe stand out is the herb-infused dressing—a light combination of olive oil, lemon juice, and fresh herbs that coats every ingredient without clinging like mayo.
The result is a salad with complex layers of flavor: savory chicken, fruity apricots, nutty crunch, and a bright, tangy finish. It’s the kind of dish that feels both elegant and effortless.
Perfect for meal prep or last-minute gatherings, this chicken salad delivers restaurant-quality results with minimal effort. The dried apricots add depth that elevates it beyond ordinary chicken salad, while the balsamic glaze ensures every bite is memorable. Let’s get started!
Ingredients for chicken salad recipe with dried apricots
Twelve ingredients transform ordinary chicken salad into a sophisticated dish with vibrant dried apricots and herb-infused dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached or baked for tenderness |
| Dried Apricots 🍑 | 1 cup | Chopped after soaking in warm water |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety preferred |
| Fresh Lemon Juice 🍋 | 3 tbsp | Freshly squeezed for brightness |
| Balsamic Glaze 🍷 | 2 tbsp | Store-bought or reduced balsamic vinegar |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped for freshness |
| Fresh Cilantro 🌿 | ¼ cup | Optional, for additional brightness |
| Toasted Sliced Almonds 🥜 | ½ cup | Lightly toasted for crunch |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning chicken and dressing |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for herb dressing |
| Red Wine Vinegar 🍷 | 1 tbsp | For herb dressing acidity |
| Honey 🍯 | 1 tbsp | For subtle sweetness in dressing |
The dried apricots are the star of this recipe—look for high-quality, plump fruit without added sulfites if possible. Whole Foods or specialty stores often carry premium dried apricots, but the bulk bins at Trader Joe's are a budget-friendly alternative. Soaking them in warm water for 15 minutes restores their juiciness and makes chopping easier. For the chicken, organic, free-range breast ensures tender, flavorful meat that holds up well to the herb dressing. If you can't find fresh herbs, dried parsley and cilantro work at one-third the amount, though fresh is ideal for that bright, vibrant flavor.
No fresh herbs? Dried oregano or basil can substitute, but reduce to one-third the quantity. Short on almonds? Toasted pecans or walnuts provide a similar crunch, though the flavor will differ slightly. The balsamic glaze can be replaced with reduced red wine for a similar depth of flavor. For the herb dressing, if you're missing honey, maple syrup works beautifully. The key is balancing the sweetness—start with less and adjust to taste. The chicken can be poached or baked, but poaching in broth with aromatics infuses extra flavor without drying it out.
Store the herb dressing separately in a sealed container for up to 5 days in the fridge. The chopped apricots and almonds keep well for 3 days when refrigerated in airtight containers. For meal prep, assemble the salad just before serving to maintain the best texture. The poached chicken stays fresh for 4 days if stored in its cooking liquid, while the toasted almonds can be kept in the freezer for 1 month to preserve their crunch. This salad reheats beautifully for lunch the next day, making it an excellent make-ahead option.
Why You'll Love This Recipe
- Sweet-Savory Magic: The dried apricots add a chewy, honeyed bite that cuts through the lean chicken—no one expects that depth in a salad. Honestly, the first time I drizzled balsamic glaze over it, my partner actually paused mid-bite. That’s when you know you’ve hit something special.
- One-Pan Wonder: I swear, this takes less effort than deciding what to eat. Toss the chicken in olive oil and lemon, roast it alongside the apricots (already chopped, no knife skills needed), and boom—done. The apricots soften perfectly while the chicken stays juicy, so you’re not left with dry, sad meat.
- Lunchbox Legend: Between us, this is my go-to for work lunches—packs like a dream, stays fresh for days, and tastes even better cold. The balsamic glaze adds a sticky-sweet contrast that makes it feel fancy, even in a Tupperware. My coworkers keep asking for the recipe, and I’m not sharing.
- Budget Bright Spot: Apricots are cheap, chicken breast is a pantry staple, and you’re using every bit—no waste. I’ll be real: I often double the batch, save half for sandwiches, and the rest? Goes in wraps or over greens the next day. It’s the kind of recipe that makes grocery day feel like a win.
Step-by-step instructions for chicken salad with dried apricots
This method delivers a perfectly balanced chicken salad with tender chicken, sweet-tart dried apricots, and a bright herb dressing.
Prepare the Chicken for Maximum Tenderness
Begin by poaching the 1.5 lb boneless, skinless chicken breast in a flavorful broth. In a medium saucepan, combine 4 cups water, 1 tsp Diamond Crystal Kosher Salt, ½ tsp ground black pepper, and 1 bay leaf. Bring to a gentle simmer over medium heat and add the chicken. Poach for 12-15 minutes or until the internal temperature reaches 165°F and the chicken is no longer pink in the center.
Remove the chicken from the broth and let it cool completely before shredding. I like to work with room-temperature chicken—it shreds more cleanly. Once cool, use two forks to shred the chicken into ¼-inch pieces. This texture creates the perfect bite without being too coarse. Reserve the poaching liquid for another use or discard.
Soak and Chop the Dried Apricots
Place the 1 cup dried apricots in a small bowl and cover with ½ cup hot water. Let them soak for 10 minutes to soften and plump up. This step is crucial—it prevents the apricots from being chewy in the final salad. After soaking, drain the apricots and pat them dry with a paper towel to remove excess moisture.
Using a sharp knife or food processor, finely chop the apricots into small pieces. You want them to be small enough to distribute evenly throughout the salad but still visible for that sweet-tart contrast. Set them aside until ready to combine with the chicken.
Create the Herb Dressing
In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 2 tbsp balsamic glaze, 1 tbsp red wine vinegar, and 1 tbsp honey until fully emulsified. The dressing should be smooth and glossy, with a balance of sweet, tangy, and slightly acidic notes. Add the 2 minced garlic cloves and let the mixture sit for 5 minutes to allow the garlic to infuse.
Stir in the 0.25 cup finely chopped fresh parsley and 0.25 cup chopped fresh cilantro (if using). This herb combination adds freshness and brightens the entire dish. Taste the dressing and adjust seasoning with additional Diamond Crystal Kosher Salt or black pepper if needed. The dressing should be flavorful but not overpowering—it should complement, not dominate, the chicken and apricots.
Combine All Ingredients
In a large bowl, gently fold together the shredded chicken, chopped apricots, and herb dressing. Start with half of the dressing and mix until the chicken is evenly coated. Gradually add the remaining dressing, tossing gently to avoid breaking up the chicken pieces. The goal is to distribute the flavors evenly without making the salad soggy.
Fold in the 0.5 cup toasted sliced almonds just before serving. These add a delightful crunch that contrasts beautifully with the tender chicken and soft apricots. Taste the salad once more and adjust seasoning if necessary. The final mixture should be vibrant, with a perfect balance of sweet, savory, and herby notes.
Serve Immediately for Best Texture
Transfer the chicken salad to a serving bowl and serve immediately. This salad is best enjoyed fresh, as the texture and flavors are at their peak. The combination of tender chicken, sweet-tart apricots, and crunchy almonds creates a harmonious bite that's both satisfying and elegant.
For an extra touch, garnish with additional chopped herbs or a drizzle of balsamic glaze. Serve with crusty bread, lettuce wraps, or as a filling for sandwiches. The salad holds up well for 2-3 hours in the refrigerator, but the texture will be slightly softer after chilling. Enjoy it while it's at its best!
Pro Tips For Making Chicken Salad Recipe With Dried Apricots
- Trim the Apricots: DESCRIPTION:
- Poach, Don’t Roast: DESCRIPTION:
- Toast the Apricots: DESCRIPTION:
- Drizzle, Don’t Drown: DESCRIPTION:
Dietary considerations for this dish
Gluten-Free Adaptations
This recipe is naturally gluten-free since it relies on fresh ingredients like chicken, dried apricots, and herbs. However, always double-check labels on your balsamic glaze and toasted almonds—some brands may contain hidden gluten.
I recommend Primal Kitchen balsamic glaze for a certified gluten-free option. The herb dressing and poaching broth are also safe as long as you use gluten-free broth. 🌱
Dairy-Free Considerations
Traditional chicken salad often includes mayo, but this version skips dairy entirely while still delivering rich, satisfying flavors. The olive oil-based dressing provides creaminess without dairy.
If you're avoiding all fats, reduce the olive oil to ¼ cup—though I don’t recommend this as it may make the salad too dry. For extra creaminess, stir in ¼ cup dairy-free yogurt like Silk Unsweetened Almond Yogurt when combining ingredients.
Nut-Free Substitutions
The toasted almonds add essential crunch, but if you need a nut-free version, swap them for toasted pumpkin seeds or sunflower seeds. Toast the seeds in a dry skillet over medium heat for 3-4 minutes until fragrant.
For a seed-free option, add ¼ cup dried cranberries or chopped dried figs for sweetness and texture. These alternatives maintain the salad’s balance without nuts.
Sweetness Adjustments
Dried apricots bring natural sweetness, but if you prefer less sugar, reduce the honey in the dressing to ½ tbsp or omit it entirely. For a tangier profile, increase the red wine vinegar to 1.5 tbsp.
If you want extra sweetness without added sugar, add 2 tbsp chopped dried pineapple or 1 tbsp raisins to the apricots while chopping. These tweaks let you customize the sweetness to your taste.
Protein Variations
While chicken breast is the star, you can easily swap in other proteins. For a lighter option, use grilled shrimp or chickpeas (for vegan). If you prefer dark meat, shred rotisserie chicken thighs—they stay juicier and add richer flavor.
For a vegetarian twist, use crumbled tempeh or marinated tofu, ensuring they’re cooked to 165°F for safety. Adjust the herb dressing quantity slightly if using larger protein pieces.
Meal Prep Tips
This salad preps beautifully for up to 3 days if stored in an airtight container. Keep the dressing separate until ready to serve to prevent sogginess. For a quick lunch, assemble it in lettuce wraps or gluten-free crackers.
If prepping for dinner, serve it over a bed of mixed greens or with a side of quinoa for added fiber. The dried apricots and almonds stay fresh for 5 days in the fridge, making this a great make-ahead option. ✨
Nutrition facts
Frequently asked questions
Can I use dried apricots straight from the package without soaking?
While you can technically use them without soaking, the texture will be much firmer and less tender. Soaking for 10 minutes in warm water restores their juiciness and prevents a chewy bite in the salad. For best results, always soak them first—it makes a noticeable difference in the final dish!
How can I make this salad without almonds?
No problem! Swap the almonds for toasted pumpkin seeds or sunflower seeds for a similar crunch. Toast them in a dry skillet for 3-4 minutes until fragrant. For a seed-free option, add ¼ cup dried cranberries or chopped dried figs to maintain sweetness and texture.
Will this salad hold up well for meal prep?
Yes, but with one key tip: store the dressing separately until ready to serve. The salad itself keeps well in an airtight container for 3 days in the fridge. The dried apricots and almonds stay fresh for 5 days when refrigerated separately. Assemble just before serving to maintain the best texture!
Can I substitute chicken thighs for breasts?
Chicken thighs stay juicier and add richer flavor. Poach them for 18-20 minutes until they reach 165°F internally. Shred them as directed, but note they'll be slightly larger pieces. Adjust the herb dressing quantity slightly if using thighs—they absorb flavors differently than breasts.
What if I don't have balsamic glaze?
No worries! You can make a simple substitute by reducing ¼ cup balsamic vinegar in a saucepan over medium heat for 5-7 minutes until syrupy. Let it cool before using. This gives you the same rich, slightly sweet flavor that complements the apricots perfectly.