Apricot Chicken Salad on Wild Greens
with Blue Cheese, Cinnamon Pecans, and a Honey Lemon Ginger White Wine Vinaigrette
It was a “make do with what you’ve got” kinda lunch day. I thought I would have a salad, but I didn’t have enough greens left to fill my bowl.
So I went scrounging in my yard for greens. My spinach is still too tiny to pick, so I came in with a bunch of dandelion greens and a couple flowers as well. I know, these common yellow flowers are not generally well loved. Most people don’t want them in their yard. But they do have a lot of health benefits, they cost nothing and they’re really quite tasty and beautiful. The only problem is the greens do tend to get bitter.
However, bitter greens in a salad are really lovely if you pair them with something sweet. So I went looking for something sweet. No berries left, but I did have some dried apricots and cinnamon pecans. I threw in some chopped chicken and tangy blue cheese and I had quite a nice, well rounded, tasty salad.
If you are averse to using dandelions in your salad, skip the dandelions and use different greens. Arugula mixed with some fresh spinach would be nice.
Apricot Chicken Salad on Wild Greens with Blue Cheese & Cinnamon Pecans
- Mixed greens (I used spinach and dandelion greens)
- Cooked chicken (leftover chicken or natural chicken nuggets), chopped … I think this salad would be incredible with some apricot-glazed chicken … as you can see, I used the chicken nuggets.
- Blue cheese crumbles (just a few)
- Fresh or Dried apricots, chopped
- Cinnamon pecans (recipe here)
- Snipped green onion
- Dandelion flower petals (optional … only use these if you have a safe, chemical-free source of dandelions)
Fill your salad bowl most of the way with greens. Sprinkle the salad with chopped chicken, blue cheese crumbles, apricots, pecans, green onion and flower petals. Drizzle with Honey Lemon Ginger White Wine Vinaigrette.
Honey Lemon Ginger White Wine Vinaigrette
- 1/4 cup white wine
- 1/4 cup rice vinegar
- Juice of 1/4 of a lemon
- 2 Tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 2 Tablespoons spicy brown mustard
- 2 cloves of garlic, peeled and chopped fine
- 2 Tablespoons extra virgin olive oil
Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container.