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20 minute dinner recipes

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Romaine Salad with Chicken, Apricots & Mint


From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

This bright and summery entree salad, which uses a savory apricot puree as both marinade and dressing, makes a refreshing change from the standby Chicken Caesar. The salad also works well with sliced peaches or nectarines.

4 servings, 2 1/2 cups each | Active Time: 30 minutes | Total Time: 40 minutes


Marinade & dressing



  1. Preheat grill.
  2. To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.
  3. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.
  4. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)
  5. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.


Per serving : 456 Calories; 20 g Fat; 3 g Sat; 13 g Mono; 66 mg Cholesterol; 33 g Carbohydrates; 34 g Protein; 10 g Fiber; 433 mg Sodium; 1281 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 3 vegetable, 4 lean meat, 1fat (mono)

Tips & Notes