Apricot Salsa Grilled Chicken Salad

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

Prep Time: 40 min
Total Time: 40 min
Makes: 4 servings

(3 ratings)

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Salsa
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
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.

Substitution

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.

How-To

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.

Health Twist

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:

1 Serving: Calories 340 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 20g); Protein 34g Percent Daily Value*: Vitamin A 110%; Vitamin C 140%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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