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Apricot Salsa Grilled Chicken Salad
Apricot Salsa Grilled Chicken Salad
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Prep Time:
40 minutes
Total Time:
40 minutes
Grilled chicken salad topped with zesty fruit salsa.
Ingredients:
  • 2/3 cup orange juice
  • 1/2 cup chopped dried apricots
  • 2 tablespoons apricot preserves
  • 1 tablespoon olive or vegetable oil
  • 3/4 cup chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons sliced green onions
  • 1 teaspoon grated orange peel
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 teaspoon garlic salt
  • 6 cups bite-size pieces mixed salad greens
Instructions:
  • Set aside 2 tablespoons of the orange juice. Heat apricots and the rest of the orange juice in a 1-quart saucepan until boiling, then simmer uncovered for 3 to 5 minutes until the orange juice is mostly absorbed. Allow it to cool for 15 minutes. In a small bowl, combine the reserved 2 tablespoons of orange juice, preserves, and oil. Mix in the apricot mixture and the remaining salsa ingredients.
  • Preheat the grill. Brush chicken with oil and sprinkle with garlic salt. Grill the chicken over medium heat for 15-20 minutes, turning once, until the juices run clear and the center reaches 170°F. Slice the chicken into 1/2-inch pieces and serve.
  • Distribute salad greens evenly onto 4 plates and layer with chicken and salsa on top.

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