The Year In Food » Fine Seasonal Eating

Masthead header

Moroccan Chicken + Apricot Salad

Moroccan Chicken + Apricot Salad Wraps

As much as I love the beginning of every season, there is none more exciting for me than the start of summer. It’s so full of leisurely promise: spending as much time as possible out of doors, whether it’s picnicking, hiking or lazy tubing in a lake; sunny days that give way to balmy evenings, and that amazing summer light that slowly drains from the sky; camping and campfires; cold, sparkling beverages of all stripes; and of course, summer produce.

While this salad wrap may not exactly highlight the peak of summer produce – its star seasonal ingredient is the demure, early summer apricot, after all – it has everything to do with the kind of outdoor culture that does reach its peak in summer. And if you haven’t noticed, I have a thing for food that’s secretly healthy. Here, the classic chicken salad gets a little messed with: where you would typically find absurd amounts mayonnaise or sour cream, there is only yogurt. And because of the apricots, paprika, cinnamon, chipotle and cumin, there’s enough flavor going on that mayonnaise will be the last thing on your mind when chowing down. Make a bunch of wraps or sandwiches in the morning, pack ’em in your cooler, and get yourself to some grassy knoll or sandy beach.

Moroccan Chicken + Apricot Salad

Serves about 6

3/4 cup Greek yogurt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground chipotle powder
3 cups shredded roast chicken
3-4 apricots, sliced lengthwise
1/2 cup sliced almonds
1/2 cup diced celery
1/3 cup diced green onions
lots of sea salt + freshly cracked black pepper

Whole wheat tortillas or sliced bread; can also be served on a bed of greens


In a large mixing bowl, combine the yogurt with the paprika, cumin, cinnamon and chipotle. Add the chicken, apricots, almonds, celery and green onion and mix. Finish with lots of cracked black pepper and sea salt to taste.

Spread this on a sandwich or in a tortilla, or mix it up with some arugula or romaine lettuce.

  • Jess - This sounds so good right now. Love the Moroccan spin on chicken salad. Happy summer!ReplyCancel

  • Caitlin - That looks delish! I am always looking for new takes on the chicken salad come summer. Can’t wait to try this version – the apricot + spices seems perfect!!ReplyCancel

  • Lynda - What a lovely recipe – I like how you add chipotle, which I am sure adds another dimension to a delicious salad.ReplyCancel

  • Elizabeth @ Saffron Lane - I love how you describe your obsession with “secretly healthy” food. Not necessarily consciously, but I’m always searching for ways to make the ordinary healthier (without compromising an ounce of satisfaction/flavor).

    And apricots, I just can’t get enough this time of year. Here’s to a season of leisure and vibrant, fresh eats!ReplyCancel

  • Tova - I ALWAYS make my chicken salad with greek yogurt. I pretty much think it’s the best ingredient in the world, simply for the amount of things that it can stand in for and still taste amazing. I love the spices in this recipe. Never would’ve thought of adding them to chicken salad. What a great idea!ReplyCancel

  • kankana - This is making me super hungry .. so delicious and creamy.ReplyCancel

  • Season with Reason - Just in time. Was looking for inspiration for our Father’s Day picnic – thanks!ReplyCancel

  • Liz Barclay - Hey- could you sub out the chicken for anything else? I’m a pescatarian- so I only eat fish!
    Thanks :)ReplyCancel

    • Kimberley - Hi Liz! I think that subbing tuna or salmon would be pretty delish. I haven’t tried it that way yet, though. :)ReplyCancel

  • NicoleD - Dang, this looks and sounds fantastic. If only the husband would/could eat chicken. I like the tuna suggestion!ReplyCancel

  • Brian @ A Thought For Food - I couldn’t agree more about the start of summer. There is an energy there that puts everyone in a good mood.

    This chicken and apricot salad looks like my kind of lunch. I may have to try it with tofu as I don’t eat meat… but I think that would work just fine!ReplyCancel


  • Kasey - I am always looking for a great picnic recipe and while I love chicken salad, I’m really not a fan of chicken salad loaded with mayo. This sounds like the perfect thing to pack for a day in Golden Gate Park!ReplyCancel

  • Leslie - This looks so delish! I always find a weird bitterness with chicken salad that is heavy on the mayo. I think these flavor combinations are awesome. I hope to try it soon!ReplyCancel

  • Rivki Locker (Ordinary Blogger) - I just came across your site on Gojee and am SO pleased I did. I never think to use apricots in cooking (I’m not sure they would survive long enough in my kitchen – they always get gobbled up as soon as they get home) but this looks wonderful. Beautiful photos! So pleased to have met you today.ReplyCancel

  • Classic Chicken Salad - […] Moroccan Chicken and Apricot Salad from The Year in Food¬†(omit the wrap for Paleo/Gluten Free) […]ReplyCancel

  • kelli - I am sure going to use this as a filling for my savory hand pies this summer!THANKSReplyCancel

  • Margaret - Are those green bell peppers I see in the first photo? [I made this tonight, and it was delicious (though spicier than expected) as a wrap.]ReplyCancel

  • Nicole - I’m concerned the apricots might make the salas too wet? Especially if it is not eaten right away. Did anyone else find that? I’m assuming dried apricots could work too?ReplyCancel

  • sheryn - niceReplyCancel

Your email is never published or shared. Required fields are marked *