It's too hot to cook! Broccoli Apricot Chicken Salad with Lemony Greek Yogurt Dressing is a delicious and healthy salad that is perfect for a summer picnic or potluck. The salad is made with broccoli florets, cooked chicken, apricots, green onion, and almonds, and is tossed in a creamy lemony Greek yogurt dressing.
Prep: 15 mins
Cook: 10 mins
Yields: 4 Servings
Ingredients
8 ounce short pasta
6 ounces dried apricots, thinly sliced
3 cups fresh broccoli, coarsely chopped
2½ cups cooked chicken, diced
½ cup green onions, chopped
½ cup celery, chopped
Lemony Greek Yogurt Dressing
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1½ teaspoons sugar
1 teaspoon garlic, minced or ½ teaspoon garlic powder
½ cup plain whole milk Greek yogurt
⅓ cup extra virgin olive oil
salt and freshly ground black pepper, to taste
½ teaspoon dried dill or ½ tablespoon fresh dill, chopped
Directions
1Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions, and celery.
2In a small bowl, make the dressing. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.
3Add dressing to the salad and mix well then add the almonds.