Name: Chicken Dinner Salad With Apricots
Cook time: 25 minutes
Total time: 25 minutes
Yield: 4–6 servings
Ingredients: 1 small rotisserie chicken, skin removed, meat shredded (about 4 cups); 1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved; 1 1/2 tsp. kosher salt, divided; 1/2 cup buttermilk; 3 Tbsp. white wine vinegar; 1 tsp. honey; 1 tsp. freshly ground black pepper, plus more; 3 large or 4 small apricots, sliced; 4 oz. mild blue cheese, sliced into shards; 1 cup mint leaves

A hand holding a serving spoon over a platter of celery sliced on the bias shredded chicken wedges of fresh apricot mint...

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make this no-cook meal in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won’t overwhelm the mix.

Cooks' Note:

In place of blue cheese, you can substitute an equal amount of mild feta.

Recipe information

Total Time
25 minutes
Yield
4–6 servings

Ingredients

1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)

1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved

1 1/2 tsp. kosher salt, divided

1/2 cup buttermilk

3 Tbsp. white wine vinegar

1 tsp. honey

1 tsp. freshly ground black pepper, plus more

3 large or 4 small apricots, sliced

4 oz. mild blue cheese, sliced into shards

1 cup mint leaves

Preparation

Step 1
Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
Step 2
Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
Step 3
Transfer salad to a platter and season with more pepper.