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Roasted Chicken Salad with Cashews+Apricots+Yogurt on Toasted Sourdough

This recipe is under the assumption you have roasted chicken or any variety of cooked chicken in your fridge!
If you don't have sourdough laying around your house- crackers+lavash+crudite veggies are all nice vessels to enjoy with!
This recipes calls for "brunoised" which is a very small (1/8 inch) knife cut, if you are not comfortable with that, small dice is fine.
Prep Time20 mins
Course: Salad
Keyword: Apricots, Cashews, Chicken Salad, Roasted Chicken, Yogurt
Servings: 2 people
Author: Hannah Welton


  • Roasted Chicken (1 thigh and 1 leg) already roasted, without skin, shredded
  • 1/4 small red onion brunoise
  • 2 stalks celery brunoise
  • 5 pieces dried apricot brunoise
  • 1/4 cup cashew toasted and crushed
  • 1/4 cup yogurt we always have plain Icelandic in our house!
  • Salt and Black Pepper to taste
  • 2 pieces Sourdough sliced 1" thick and toasted


  • Shred your cooked chicken in a small bowl
  • Mix together the rest of your ingredients (red onion, celery, apricots, cashews, and yogurt)
  • Gently fold in shredded chicken
  • Salt and Pepper to taste (Heavy on the black pepper... always!)
  • Serve on toasted sourdough and garnish with herbs you have laying around