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.
|Prep Time:||30 minutes|
|Ready in:||40 minutes|
|Yield:||4 servings, 2 1/2 cups each|
|Ease of Prep:||Easy|
|1/2 cup dried apricots|
|1 cup hot water|
|2 cups loosely packed mint leaves (about 1 bunch)|
|1 teaspoon freshly grated orange zest|
|1/2 cup orange juice|
|2 tablespoons honey|
|4 teaspoons Dijon mustard|
|4 teaspoons red-wine vinegar|
|1/2 teaspoon salt , or to taste|
|Freshly ground pepper to taste|
|1/4 cup extra-virgin olive oil|
|1 pound boneless, skinless chicken breast , trimmed of fat|
|1 large head romaine lettuce , torn into bite-size pieces (10 cups)|
|6 fresh apricots or plums, pitted and cut into wedges|
|1 cup loosely packed mint leaves (about 1/2 bunch), roughly chopped|
|1/2 cup sliced almonds , toasted (see Tip)|
- Preheat grill.
- 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.
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.
Health Advantages: high fiber, low sat fat, low sodium, high potassium, high calcium, heart healthy, diabetes appropriate.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||456 cal||Carbohydrate Servings:||2|
|Carbohydrates:||33 g||Dietary Fiber:||10 g||Cholesterol:||66 mg|
|Fat:||20 g||Sodium:||433 mg||Saturated Fat:||3 g|
|Protein:||34 g||Potassium:||1281 mg||Monounsaturated Fat:||13 g|
|Nutrition Bonus:||Vitamin A (230% daily value), Vitamin C (110% dv), Fiber (41% dv).|
|Exchanges:||1 fruit, 3 vegetable, 4 lean meat, 1fat (mono)|