Chicken, Apricot & Tomatoes Chopped Salad
Sweet dried fruit and juicy tomatoes bring unexpected contrast to savory diced chicken in this straightforward chopped salad. The chew of finely chopped dried apricots plays off the crisp snap of fresh cucumber and the gentle burst of halved cherry tomatoes, giving every forkful a varied, lively texture. A simple two-ingredient emulsion of olive oil and fresh lemon juice lightly coats the components without masking their natural flavors. It is an uncomplicated dish assembled in minutes, especially handy whenever you have cooked chicken ready to use.
Why this one works
- Chewy dried apricots lend a pleasant, naturally sweet counterpoint to savory chicken.
- Halved cherry tomatoes and diced cucumber add immediate freshness and moisture.
- The two-ingredient lemon and olive oil dressing comes together in seconds with no cooking required.
- Chilling the serving plates keeps the fresh produce crisp from the first bite to the last.
What you’ll need
- 2 cups (300g) cooked chicken breast, cubed Cut into uniform bite-sized cubes so it distributes evenly with the produce.
- 1 cup (150g) dried apricots, finely chopped Finely chopping helps disperse the chewy sweetness throughout the bowl rather than in large bites.
- 2 cups (300g) cherry tomatoes, halved Halving exposes the juices, which mingle naturally with the simple dressing.
- 0.5 cup (75g) diced cucumber Provides clean crunch; dice to a size similar to the chopped apricots.
- 2 tablespoons (30ml) olive oil Forms the rich, smooth base of the quick vinaigrette.
- 1 tablespoon (15ml) lemon juice Adds sharp, clean acidity to balance the dried fruit and olive oil.
TRY THIS NEXT: If these flavors sound good to you, Apricot Chicken Arugula Salad with Walnuts is a natural one to save for next time.
What to have nearby
- Large mixing bowl for tossing ingredients evenly
- Small jar with lid or small whisk for emulsifying the dressing
- Chef's knife and cutting board for chopping and halving produce
Step-by-step instructions
Preparation is entirely about clean knife work and a gentle toss. Whisking the dressing separately ensures the lemon juice and olive oil emulsify before coating the dry and fresh ingredients.
- 1Step 1
In a large bowl, combine the cubed chicken, chopped apricots, cherry tomatoes, and cucumber.
- 2Step 2
In a small jar, whisk together the olive oil and lemon juice to create a light dressing.
- 3Step 3
Drizzle the dressing over the salad and toss gently to combine.
- 4Step 4
Serve immediately on a chilled plate.
ALSO GOOD: If these flavors sound good to you, Chicken, Grapefruit & Roasted Carrots Chopped Salad is a natural one to save for next time.
A few things worth knowing
- Cut all components into relatively uniform sizes to achieve a balanced forkful in every bite.
- Shake the lemon juice and olive oil vigorously in a tightly sealed jar until cloudy and combined before dressing the bowl.
- Fold the ingredients gently to keep the tomato halves intact and prevent them from releasing excess water.
- Place your serving plates in the refrigerator for 10 to 15 minutes before plating for an extra-crisp texture.
Ways to make it your own
- Serve scooped inside warm flatbreads or pita pockets for a portable meal.
- Present the chopped mixture over a bed of crisp salad greens on chilled plates.
- Garnish with a crack of freshly ground black pepper just before bringing to the table.
Serving suggestions
This light chopped salad works well on its own for lunch or paired with crusty bread, toasted flatbread, or a cup of broth-based vegetable soup. Serving it on pre-chilled plates preserves the clean crunch of the cucumber and firmness of the tomatoes.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator. Because cut tomatoes and cucumbers release moisture over time, enjoy refrigerated portions promptly for optimal texture.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can leftover rotisserie chicken be used?+
Yes, standard cooked chicken breast from a rotisserie or roasted batch works well when cubed to size.
Why is serving on a chilled plate recommended?+
A cold plate prevents the fresh cucumber and cherry tomatoes from warming up, keeping the salad crisp and refreshing.
Can the dressing be mixed directly in the bowl?+
Whisking or shaking the oil and lemon juice together first creates a cohesive emulsion that coats the chicken and fruit much more evenly.
With sweet dried fruit, cool cucumber, and lean chicken, this chopped salad offers a bright, balanced meal that comes together with minimal effort and clean flavors.
Chicken, Apricot & Tomatoes Chopped Salad
Tender cubed chicken pairs with chewy dried apricots, juicy cherry tomatoes, crisp cucumber, and a bright lemon-olive oil dressing in this quick chopped salad.
Ingredients
- 2 cups (300g) cooked chicken breast, cubed
- 1 cup (150g) dried apricots, finely chopped
- 2 cups (300g) cherry tomatoes, halved
- 0.5 cup (75g) diced cucumber
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) lemon juice
Instructions
- In a large bowl, combine the cubed chicken, chopped apricots, cherry tomatoes, and cucumber.
- In a small jar, whisk together the olive oil and lemon juice to create a light dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately on a chilled plate.
Nutrition
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