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. Source: EatingWell Magazine, Summer 2004

EatingWell Test Kitchen
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Ingredients

Marinade & dressing
Salad

Directions

Instructions Checklist
  • Preheat grill.

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  • 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.

  • 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.

  • 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.)

  • 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.

Tips

Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.

Nutrition Facts

443 calories; 21 g total fat; 2.8 g saturated fat; 83 mg cholesterol; 367 mg sodium. 1369 mg potassium; 35 g carbohydrates; 10.1 g fiber; 23 g sugar; 32.7 g protein; 14198 IU vitamin a iu; 31 mg vitamin c; 251 mcg folate; 213 mg calcium; 10 mg iron; 130 mg magnesium;

Reviews (1)

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Rating: 3 stars
05/15/2017
Not too bad. Fruit-based marinade and dressing. Will make it again. Thanks! Read More