WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Apricot Salsa Grilled Chicken Salad

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

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 64%

4 Stars 27%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

5332b409-48df-4ad3-8512-c23ce98dbfc5

Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 230mg; 230%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 4g 4% Sugars 20g 20% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 140%;
Calcium: 8%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 6 Reviews View All

Posted 9/5/2011 3:39:41 PM REPORT ABUSE angela8973 said:

Rating:

this is the BEST salad i have EVER eaten !!!

This reply was: Helpful Inspiring

Posted 6/9/2011 5:36:04 PM REPORT ABUSE monda22 said:

Rating:

Great taste and easy to make.

This reply was: Helpful Inspiring

Posted 6/6/2011 8:28:03 PM REPORT ABUSE maidofmetal said:

Rating:

Most Betty Crocker recipes call for extra salt. The daily recommended amount is 2400 mg. 1 teaspoon of salt is equal to 2000 mg. I realize I could easily leave out the salt and still use the recipe. I am concerned that not everyone knows to do that. I repeat: 1 TEASPOON OF SALT CONTAINS 2000 MG OF SODIUM, THE TOTAL DAILY RECOMMENDED AMOUNT IS 2400 MG OR LESS. Readers please be aware!

This reply was: Helpful Inspiring