Warm Chicken-Apricot Salad Recipe

Name: Warm Chicken-Apricot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g chicken, boned and cut into large cubes; 12 orange, zest of; 1 orange, juice of (reserving 2 tbsps. for dressing); 150 g ready soaked dried apricots, cut into quarters; 1 teaspoon clear honey; 1 tablespoon soy sauce; 1 tablespoon ginger, freshly grated; 50 g bean sprouts; 125 g button mushrooms, washed and sliced; 4 shallots, finely chopped; 25 g sliced almonds (optional); iceberg lettuce, finely shredded; 1 tablespoon fresh coriander leaves, chopped (to garnish); 3 tablespoons olive oil; 2 tablespoons reserved orange juice; 1 clove garlic, peeled and crushed; 1 pinch Chinese five spice powder; ½ teaspoon caster sugar; 1 teaspoon ground mustard

Servings: persons

450 g chicken, boned and cut into large cubes
12 orange, zest of
1 orange, juice of (reserving 2 tbsps. for dressing)
150 g ready soaked dried apricots, cut into quarters
1 teaspoon clear honey
1 tablespoon soy sauce
1 tablespoon ginger, freshly grated
50 g bean sprouts
125 g button mushrooms, washed and sliced
4 shallots, finely chopped
25 g sliced almonds (optional)
iceberg lettuce, finely shredded
1 tablespoon fresh coriander leaves, chopped (to garnish)
3 tablespoons olive oil
2 tablespoons reserved orange juice
1 clove garlic, peeled and crushed
1 pinch Chinese five spice powder
½ teaspoon caster sugar
1 teaspoon ground mustard

1
In an ovenproof dish, combine the chicken, apricots, orange zest and juice, honey, soy sauce and ginger.
2
Season well.
3
Cover.
4
Cook in your oven at 190C/375F/Gas mark 5 for 20-25 minutes or until the chicken is tender.
5
Leave to cool.
6
In a large salad bowl, in the meantime, mix the almonds, bean sprouts, mushrooms and shallots.
7
Put all the dressing ingredients together in a screw top jar.
8
Shake well.
9
When the chicken has cooled slightly, add it to the ingredients in the salad bowl.
10
Lightly sprinkle with dressing.
11
Garnish with fresh corriander leaves.
12
Serve on a bed of lettuce.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 450 g chicken, boned and cut into large cubes, 12 orange, zest of, 1 orange, juice of (reserving 2 tbsps. for dressing), 150 g ready soaked dried apricots, cut into quarters, and more.

Yes, Warm Chicken-Apricot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Chicken-Apricot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions