August 10, 2009

Apricot Chicken Salad

Apricot Chicken Salad

By Anne Armistead – my Mom – she created this recipe (submitted by Eleanor Batson)

Makes about 5 1/2 cups


  • 1/3 cup mayonnaise
  • 1/4 cup apricot preserves or peach preserves
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded cooked chicken
  • 1/2 cup red grapes , halved
  • 1/2 cup slivered almonds , toasted
  • 2 tablespoons chopped fresh tarragon leaves
  • Table salt


Mix mayonnaise, preserves, lemon juice, and cayenne in small bowl until
combined. Toss chicken, grapes, almonds, and tarragon together in large
bowl. Add mayonnaise mixture and toss until coated. Season with salt to
taste. Serve or cover and refrigerate for up to 2 days.

Image courtesy of rockYOface on