Apricot Salsa Grilled Chicken Salad

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Makes 4 servings. From Betty Crocker
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 pepper
2 Tablespoons chopped fresh cilantro
2 Tablespoons sliced green onions
1 teaspoon grated orange peel
4 chicken breasts
1 Tablespoon olive or vegetable oil
1/2 teaspoon garlic salt
6 cups bite-size 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.

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
Dish   Main DishCooking Method   Grilled
Main Ingredient   ChickenPrep Time   45 minutes

Laurie Hogan

Member since Jan 2008

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