Honey-Nut Chicken Salad with Citrus and Feta

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  • Makes: 8 servings
  • Chill: Up to to 2 hrs
  • Start to Finish: 40 mins

Honey-Nut Chicken Salad with Citrus and Feta

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Directions

  1. In a large bowl whisk together the yogurt, honey, snipped mint, orange peel, salt, and pepper. If needed, add milk, 1 tablespoon at a time, to reach desired consistency. In a very large bowl combine chicken, 1 cup crumbled feta, 1 cup quartered apricots, and hazelnuts. Add yogurt mixture; mix well. Serve immediately or cover and chill for up to 2 hours.
  2. Serve salad on a platter with lettuce leaves. If desired, garnish with additional crumbled feta, dried apricots, hazelnuts, and fresh mint sprigs.

From the Test Kitchen

Lighten Up:

For a lighter recipe, substitute reduced-fat or fat-free versions of the Greek yogurt and feta cheese.

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Nutrition Facts (Honey-Nut Chicken Salad with Citrus and Feta)

  • Per serving:
  • 687 kcal ,
  • 27 g fat
  • (11 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 148 mg chol. ,
  • 714 mg sodium ,
  • 54 g carb. ,
  • 4 g fiber ,
  • 35 g sugar ,
  • 57 g pro.
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