Chicken Salad with Dried Apricots and Pistachios

Name: Chicken Salad with Dried Apricots and Pistachios
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) cooked chicken breast, skin removed, shredded into bite-sized pieces; ½ cup (85 g) dried apricots, finely chopped; ½ cup (60 g) roasted unsalted pistachios, coarsely chopped; 2 stalks (100 g) celery stalks, finely diced; ¼ medium (30 g) red onion, finely minced; ¾ cup (180 ml) mayonnaise; 2 tbsp (30 ml) fresh lemon juice; ½ tsp (2½ g) ground cumin; ¼ tsp (½ g) ground cinnamon; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh cilantro, loosely packed, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern-inspired chicken salad that balances tender shredded chicken with the sweetness of dried apricots, the crunch of toasted pistachios, and a hint of warm spices. Creamy with a citrus edge, this salad works equally well as a sandwich filling, on a bed of greens, or served with crispy pita chips.

Prep: 20 min
Cook: —
Total: 20 min
Makes: About 3 cups (enough for 4 sandwiches or 4 salad servings)

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Steps

Before you start

Use store-bought rotisserie chicken or pre-cooked chicken to skip cooking entirely
Toast pistachios in a dry skillet over medium heat for 3–4 minutes if they aren't already toasted
Have all ingredients prepped and measured before you begin mixing

1
Combine chicken and apricots
- In a large mixing bowl, add the shredded chicken and chopped dried apricots.
- Toss together gently to distribute the apricots evenly throughout the chicken.
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Tip: Shredding warm chicken straight off a rotisserie is easiest—it shreds cleanly without falling apart.
2
Add nuts and vegetables
- Add the chopped pistachios, diced celery, and minced red onion to the bowl.
- Fold everything together gently to combine without mashing the chicken or nuts.
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Tip: Fold rather than stir aggressively to keep the ingredients distinct and prevent the pistachios from breaking down into powder.
3
Make dressing and season
- In a small bowl or directly over the chicken mixture, combine the mayonnaise, lemon juice, ground cumin, ground cinnamon, salt, and black pepper.
- Stir the dressing until the spices are fully dissolved and no streaks of cumin remain.
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Ready when: Dressing is smooth and evenly tinted with spices, with no visible cumin particles
Tip: Dissolving the spices in mayo first ensures even distribution and prevents bitter pockets of raw cumin.
4
Combine and taste
- Pour the spiced mayonnaise over the chicken mixture and fold gently until everything is evenly coated.
- Taste and adjust salt and pepper as needed.
- The salad should taste bright from the lemon, warm from the spices, and slightly sweet from the apricots.
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Ready when: All ingredients are evenly moistened and coated, with no dry spots of chicken visible
Tip: Taste and season as you go—mayo can mute flavors, so be generous with salt and lemon juice.
5
Finish with cilantro
- If using fresh cilantro, fold it in gently just before serving or packing.
- This keeps it bright and fresh rather than bruised or darkened.
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Tip: Add cilantro just before serving if the salad will sit in the refrigerator; it will bruise and darken if mixed in too early.

Good to know

Tips

Dice the apricots finely so they distribute evenly and don't create large sweet pockets. If your apricots are very dry and hard, soak them in warm water for 5 minutes before chopping.
Toast raw pistachios in a dry skillet over medium heat for 3–4 minutes, stirring often, if they aren't already roasted. Toasted nuts have deeper flavor and better texture.
This salad is excellent on a bed of mixed greens, in a lettuce cup, or served with warm pita or flatbread. It also fills sandwiches beautifully.
For extra depth, add a pinch of ground ginger or a splash of pomegranate molasses to the dressing—both are traditional Middle Eastern flavors that enhance the apricots.

Make ahead

Prepare the salad up to 2 days ahead without the cilantro. Store covered in the refrigerator; the flavors actually improve as they meld. Add fresh cilantro and re-stir just before serving.

Storage & reheating

Room temperature: up to 2 hours (best served chilled). Refrigerator: cover and store up to 3 days; the salad will keep but will become slightly wetter as the apricots release moisture. Freezer: not recommended (mayonnaise breaks and texture suffers). Reheat: serve chilled directly from the fridge, or soften at room temperature for 10 minutes before serving.

Substitutions

dried apricots → Dried cranberries or chopped dried figs. Cranberries are more tart; figs add earthiness. Both work beautifully in the Middle Eastern spice profile.
roasted unsalted pistachios → Toasted slivered almonds or roasted sunflower seeds. Almonds are milder and less expensive; sunflower seeds are more budget-friendly and equally crunchy.
mayonnaise → Greek yogurt mixed with 2 tbsp olive oil. Creates a lighter, tangier salad; use about ⅔ cup yogurt mixed with the oil to achieve the right consistency.
fresh cilantro, loosely packed → Fresh mint or flat-leaf parsley. Mint adds a cool note; parsley is milder. Both are easier to find than cilantro in some regions.