Chicken · 30 min
Apricot Chicken Salad with Spinach & Crusty Bread
- 30 min
- 2–6 servings
- 439 kcal / serving
A light chicken salad with spinach, apricots, and almonds coated in a creamy yogurt-Dijon dressing. It comes together quickly for a weeknight meal that stays fresh and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- ½ (5 oz) pkgbaby spinach
- 1 stickcelery
- ¾ lbchicken breasts, boneless skinless
- 8dried apricots
- ½ small bunchgreen onions (scallions)
- ¼ cupplain Greek yogurt
- 2 sliceswhole grain bread
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · stainless steel or cast iron skillet · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 stickcelery
- ½ small bunchgreen onions (scallions)
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Bakery & bread
- 2 sliceswhole grain bread
Pantry & dry goods
- ⅛ cupalmonds, sliced
- 8dried apricots
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| dried apricots | 8 | 16 | 24 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| whole grain bread | 2 slices | 4 slices | 6 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Poach the chicken in water, seasoned with salt and pepper, until cooked through, about 8–12 minutes. Remove and let cool on a plate.
- Toast the sliced almonds in a little oil in a skillet over medium heat until golden, 1–2 minutes; transfer to a small bowl to cool.
- In a medium bowl, whisk together yogurt, Dijon mustard, honey, and a pinch of salt and pepper to form the dressing.
- Wash celery and green onions; dice the celery and chop the onions, then add to the dressing.
- Chop the dried apricots and fold them into the dressing along with the almonds.
- Wash and dry the spinach leaves.
- Toast the bread slices if you like; you can cut them into crouton-sized pieces later.
- Dice the chicken and add it to the bowl with the dressing and chopped vegetables; toss until everything is coated and combined.
- To serve, lay a bed of spinach on each plate and top with the chicken mixture. Serve with crusty bread on the side.
Two tips
- Prepare the chicken ahead and refrigerate until ready to assemble, then mix with the dressing and veggies just before serving.
- If you have crusty bread on hand, toast it and cut into cubes to add texture as croutons or simply serve slices beside the salad.
Nutrition per serving
- Calories
- 439 kcal
- Protein
- 49 g
- Carbs
- 33 g
- Fat
- 12 g
- Fiber
- 6 g
- Sodium
- 284 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.