Prep Time 40 Minutes
Total Time 40 Minutes
Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa.
Ingredients
Salsa
- 2/3 cup orange juice
- ½ cup chopped dried apricots
- 2 tablespoons apricot preserves
- 1 tablespoon olive or vegetable oil
- ¾ cup chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sliced green onions
- 1 teaspoon grated orange peel
Salad
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 tablespoon olive or vegetable oil
- ½ 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). Cut chicken into 1/2-inch slices.
- Divide salad greens among 4 plates. Top with chicken and salsa.