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| 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 | tablespoon olive or vegetable oil |
| 1/2 | teaspoon garlic salt |
| 6 | cups bite-size pieces mixed salad greens |
Serve with...
Lemon-Corn Muffins
Total Time:
40 min
| 1. | 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. |
| 2. | 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. |
| 3. | Divide salad greens among 4 plates. Top with chicken and salsa. |
|
| 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. |
Nutrition Information:
340 ( 110); 12g ( 2g, 0g); 85mg; 230mg; 26g ( 4g, 20g); 34g 110%; 140%; 8%; 15% 1 1/2 ; 1 ; 4 ; 2 2