Forktionary

Apricot Dijon Pork Or Chicken Salad Recipe

This unforgettable Apricot Dijon Pork or Chicken Salad is a family favorite that's easy to customize! Juicy pork tenderloin (or chicken breast!) is glazed with a sweet and tangy apricot Dijon dressing, then served over a vibrant mix of greens, apricots, cranberries, cheese, and pecans. Perfect for a weeknight dinner or a special occasion, this recipe is easily doubled to feed a crowd. Prep ahead by cooking the protein a day in advance for ultimate convenience! Substitute feta for blue cheese and walnuts for pecans if desired.

Prep Time 30 mins
Cook Time 45 mins
Calories 515.9 kcal
Protein 56g
Rating 5.0 (3 Reviews)
Apricot Dijon Pork Or Chicken Salad 81

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Dijon Pork Or Chicken Salad

  • 1/2 cup apricot preserves
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1 to 1 1/2 pounds pork tenderloin
  • 5 ounces baby spinach
  • 1/2 cup canned apricot halves, drained
  • 1/4 cup dried cranberries
  • 4 ounces crumbled blue cheese
  • 1/4 cup thinly sliced red onion
  • 1/4 cup pecans
  • 2 cooked chicken breasts, approximately 1 pound total (optional alternative to pork tenderloin)
  • 4 ounces crumbled feta cheese (optional alternative to blue cheese)
  • 1/4 cup walnuts (optional alternative to pecans)

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How to Make Apricot Dijon Pork Or Chicken Salad

  1. In a small bowl, whisk together 1/2 cup apricot preserves, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, and 1 teaspoon grated fresh ginger.
  2. Mix well. Reserve 3/4 cup for salad dressing; set aside.
  3. Butterfly the 1-1.5 lb pork tenderloin (or use 2 cooked chicken breasts, approximately 1 lb total).
  4. Grill or broil tenderloin 6-8 inches from heat source for 5-6 minutes per side, or until internal temperature reaches 145°F (63°C) for pork or 165°F (74°C) for chicken.
  5. During the last 2 minutes of cooking, brush the tenderloin (or chicken breasts) with the remaining apricot mixture.
  6. Remove the tenderloin (or chicken) from heat and let cool slightly on a cutting board.
  7. In a large bowl, combine 5 oz baby spinach, 1/2 cup canned apricot halves (drained), 1/4 cup dried cranberries, 4 oz crumbled blue cheese (or feta), 1/4 cup pecans (or walnuts), and 1/4 cup thinly sliced red onion.
  8. Divide the salad mixture among 4 plates.
  9. Slice the cooled tenderloin (or chicken) into 1/2-inch strips.
  10. Arrange the sliced meat on top of the salad.
  11. Drizzle with the reserved apricot dressing just before serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

208g

Fat

20g

Carbs

24g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Salads Pork Poultry Dinner Party Chicken Dietary Meat Brunch