Apricot Salsa Grilled Chicken Salad

Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa.

Yield

4 servings

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

Salad Ingredients

4 boneless skinless chicken breasts (about 1 1/4 pound)
1 tablespoon olive or vegetable oil
1/2 teaspoon garlic salt
6 cups bite-size pieces mixed salad greens

Directions

Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.

Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F/77°C). Cut chicken into 1/2-inch slices.

Divide salad greens among 4 plates. Top with chicken and salsa.

Estimated Time

Preparation/Total Time: 10 minutes
Cook Time: 5 minutes
Cool Time: 15 minutes
Grill Time: 20 minutes

Additional Information

Dried peaches and peach preserves can be substituted for the dried apricots and apricot preserves. If apricot nectar is available in your area, it would make a delicious alternative to the orange juice.

To create neat pieces of bell pepper, cut it into 1/4-inch strips. Then line up 4 to 6 strips side by side with the flesh side up, and cut into pieces with a sharp knife.

Omit about 4 grams of fat in this recipe by spraying the chicken breasts with olive oil-flavored cooking spray instead of brushing them with 1 tablespoon olive oil.

Nutritional Information

Amount per serving: Calories 340 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 85 mg; Sodium 230 mg; Total Carbohydrate 26 g (Dietary Fiber 4 g, Sugars 20 g), Protein 34 g; Exchanges: 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 2 Fat; Carbohydrate Choices: 2

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