A light, herbaceous twist on classic chicken salad—this sweet and savory combo is elevated with our September Pairing of the Month. Perfect for serving on butter lettuce, croissants, or as a fresh picnic favorite.
Ingredients
- 3 c. cooked chicken breast, shredded or chopped
- ½ c. red or yellow onion, finely chopped
- ½ c. celery, chopped
- ½ c. dried apricots, chopped
- ¼ c. slivered almonds
- 3 Tbsp fresh dill, chopped
- 2 Tbsp Olive Amelia Wild Dill Olive Oil
- 1½ Tbsp Olive Amelia Apricot White Balsamic Vinegar
- 1 Tbsp stone ground mustard
- 1 tsp kosher salt
- Fresh cracked black pepper, to taste
- Butter lettuce leaves, for serving
Instructions
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In a large bowl, combine the chicken, onion, celery, apricots, almonds, and fresh dill.
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In a separate bowl, whisk together the Wild Dill Olive Oil, Apricot White Balsamic, mustard, salt, and black pepper until fully emulsified.
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Pour the dressing over the chicken mixture and toss until everything is well coated.
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Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes (or overnight) to let the flavors meld.
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To serve, wash and dry butter lettuce leaves. Stack two leaves and top with heaping spoonfuls of the chicken salad. Arrange on a platter and enjoy!
Adapted from My Curated Tastes