Apricot Salsa Grilled Chicken Salad

 

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

• 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.