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Fresh Apricot Thai Salad

Contributed by: News Canada

(NC) - This super main dish salad takes advantage of easily purchased Thai ingredients and the sweet-tart flavor of fresh California apricots. A sure-fire cure for wilting warm weather appetites, the recipe teams fresh apricots, chicken and vegetables in a light dressing that embraces California's fresh apricot season and the popularity of this appealing cuisine.

Fresh Apricot Thai Salad
Prep Time: 10 minutes


  • 2 cups sliced fresh California apricots
  • 2 cups diced cooked chicken
  • 1 cup sliced cucumber, peeled and seeded if necessary
  • 1 cup bean sprouts, rinsed
  • 1/4 cup rice vinegar
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon chili oil
  • Leafy salad greens, as needed
  • 2 tablespoons coarsely chopped peanuts
  • 1 lime, cut into wedges


In a large bowl, combine apricots, chicken, cucumber and bean sprouts; set aside. In a small bowl, mix vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.

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Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: 300 calories, 21g protein, 15g carbohydrate, 19g fat, 48mg cholesterol, 46mg sodium, 3g dietary fiber.

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