Chicken Salad with Apricots

To make a delicious and refreshing salad, start by choosing quality pasta that holds up well in the dish. Boil the pasta according to the instructions on the package, making sure to cook it al dente for a pleasant texture. Once boiled, carefully drain the water and let it cool in a large bowl, stirring occasionally to prevent sticking.

Meanwhile, prepare the chicken. Take the chicken breast and gently pound it to achieve an even thickness. Sprinkle salt, pepper, and dried basil on both sides of the meat to give it a flavorful taste. Then, place the meat in a preheated non-stick skillet, allowing it to cook over medium heat. When it becomes golden and juicy, transfer it to a plate and let it cool, then slice it into thin strips.

While the meat cools, prepare the vegetables. Wash the apricots and slice them thinly, being careful to remove the pits. Zucchini can be cut into strips or small cubes, depending on your preference, and bell peppers can be julienned for a nice presentation. Add all these chopped vegetables to a large bowl, along with the strips of chicken and a few fresh green basil leaves, which will add extra flavor.

To complete the salad, prepare a delicious dressing. In a blender, combine the pitted apricots, sugar, and vinegar, then blend until smooth. Without stopping the blender, gradually add the oil, continuing to blend until the dressing becomes creamy and smooth. Finally, add a few fresh green basil leaves, which will provide a note of freshness.

When all the ingredients are ready, pour the dressing over the salad and gently toss, being careful not to crush the vegetables. Let the salad rest in the refrigerator for a few minutes, allowing the flavors to meld perfectly. This salad is perfect for a summer meal, served as an appetizer or as a main dish alongside a slice of fresh bread. ENJOY YOUR MEAL!

 Ingredients: 150 g spiral pasta, 6 apricots (less ripe), 1 chicken breast, 1 small zucchini, 2 bell peppers, fresh basil, 1 teaspoon dried basil, salt, white pepper. Apricot sauce: 2 ripe apricots, 2 tablespoons white wine vinegar, 1 tablespoon sugar, a small cup of vegetable oil, fresh basil.

 Tags:  chicken meat pepper oil zucchini wine sugar salad fruits recipes for children