Chicken salad makes a wonderful meal all year round, but this one in particular is best in early summer. The reason? Fresh apricots are the juicy ingredient that provide the touch of sweet to the flavor profile, and they are in season from late May through July. While they have the appearance of small, vividly orange peaches complete with fuzzy skin, their taste is more sweet-tart, and they are considerably less juicy than their bigger cousins. Their sun-kissed glow and tantalizing aroma brings to mind delightful Summer sunsets.
The dressing for this chicken salad skips the mayonnaise and uses a combination of buttermilk, white wine vinegar, and honey instead for a sweet and creamy flavor, perfectly balanced by the acidic vinegar. Celery brings the crunch and mild blue cheese contributes a salty and savory contrast to the sweet fruit. With bright earthy notes of mint, this salad has the bold depth that turns it into a favored and memorable Summer meal.
Chicken Salad with Celery, Apricots, & Mint
Chicken Salad with Celery, Apricots, & Mint (adapted from epicurious.com) Total Time Required: 25 minutes, Yield: 4 – 6 servings
Ingredients:
- 1 pound cooked, shredded chicken, about 4 cups
- 12 ounces celery, stalks separated, thinly sliced on a diagonal
- 1-1/2 teaspoon kosher salt, divided
- 1/2 cup buttermilk
- 3 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon freshly ground black pepper, plus more
- 1 pound apricots, peeled if desired, cut into bite sized chunks
- 4 ounces mild blue cheese, sliced into shards
- 1 cup mint leaves, chopped, about 0.6 ounces
- croissants or rolls and lettuce for serving, if desired
Directions:
Toss the chicken with the sliced celery stalks, and 1 teaspoon of salt in a large bowl. Let the chicken and celery mixture sit until ready to serve.
Toss the chicken and celery with some salt.
Whisk together the buttermilk, vinegar, honey, 1 teaspoon of pepper, and the remaining 1/2 teaspoon salt in a measuring cup or small bowl.
Combine the ingredients for the dressing.
Pour the dressing over the chicken mixture.
Pour the dressing over the chicken mixture and combine well.
Add the apricot chunks, blue cheese, and mint and toss just to coat everything with the dressing.
Toss the apricots, cheese, and mint with the chicken salad.
Transfer the salad to a large bowl and season with more pepper. Serve immediately on croissants or rolls with some lettuce, if desired.
Serve the chicken salad on croissants or rolls.
Apricots add a delightful twist to chicken salad! ~Linda
Chicken Salad with Celery, Apricots, & Mint (adapted from epicurious.com) Total Time Required: 25 minutes, Yield: 4 – 6 servings
Ingredients:
- 1 pound cooked, shredded chicken, about 4 cups
- 12 ounces celery, stalks separated, thinly sliced on a diagonal
- 1-1/2 teaspoon kosher salt, divided
- 1/2 cup buttermilk
- 3 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon freshly ground black pepper, plus more
- 1 pound apricots, peeled if desired, cut into bite sized chunks
- 4 ounces mild blue cheese, sliced into shards
- 1 cup mint leaves, chopped, about 0.6 ounces
- croissants or rolls and lettuce for serving, if desired
Directions:
Toss the chicken with the sliced celery stalks, and 1 teaspoon of salt in a large bowl. Let the chicken and celery mixture sit until ready to serve.
Whisk together the buttermilk, vinegar, honey, 1 teaspoon of pepper, and the remaining 1/2 teaspoon salt in a measuring cup or small bowl. Pour the dressing over the chicken mixture. Add the apricot chunks, blue cheese, and mint and toss just to coat everything with the dressing.
Transfer the salad to a large bowl and season with more pepper. Serve immediately on croissants or rolls with some lettuce, if desired.