Skip to main content

Chicken with apricot and pistachio salsa

Skip to IngredientsSkip to Method

This quick and easy grilled chicken dish, with an apricot and pistachio salsa, is both healthy and delicious.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Chicken with apricot and pistachio salsa


  • 3 large Red Royale potatoes
  • 2 tbs olive oil
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 4 Coles RSPCA Approved Chicken Breast Fillets
  • 410g can apricot halves in juice, drained, finely chopped
  • ¼ cup (35g) pistachios, toasted, finely chopped
  • ⅓ cup finely chopped flat-leaf parsley
  • 1 long red chilli, seeded, finely chopped
  • 1 tbs lime juice
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the potatoes on a microwave-safe plate between 2 pieces of paper towel. Cook in microwave on high (100%) for 4 mins or until just tender. Thickly slice.
  2. Step 2

    Combine oil and garlic in a bowl. Toss the potato and half the oil mixture in a bowl. Stir paprika into remaining oil mixture. Rub over chicken. Season.
  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 mins each side or until cooked through.
  4. Step 4

    Meanwhile, cook the potato on grill for 2 mins each side or until golden.
  5. Step 5

    Combine apricot, pistachio, parsley, chilli and lime juice in a bowl. Season. Spoon over chicken. Serve with potato and salad leaves.