Gale Gand’s Apricot Chicken Salad

Sometimes I buy a roast chicken and after I get halfway through it, I’m ready for something different than just hot, roasted chicken.

So I make the rest into chicken salad, and it always seems to disappear quickly—something all cooks love to see. The dark meat has more flavor, so I use both light and dark meat in my chicken salad.

Here’s one that is nice for brunch. You can serve it with salad greens or open-face on bread.

Serves 4-6

  • 3 cups cooked chicken, shredded or cut up
  • 1/2 cup dried apricots, julienned or dried cranberries
  • 1/2 cup chopped fennel or celery
  • 1/2 cup sliced snow peas or snap peas
  • 1/4 cup sliced almonds, toasted (I like the kind with the skin still on versus blanched)
  • 1/2-1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon grated orange rind

Place all the ingredients in a bowl and fold them together to combine. Moisten with more mayonnaise, if you like a creamier chicken salad. Season with salt and fresh ground black pepper to taste. Chill and serve cold.


For more from Gale, check out Chicago’s Famous Foodies Tell All.

Photo: Ben Fink

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