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Ingredients
| orange juice: 2/3 cup (for Salsa) |
| apricots (halved): 1/2 cup (chopped & dried) |
| vegetable oil: 1 Tbl |
| red bell pepper (chopped): 3/4 cup |
| fresh cilantro (coriander): 2 Tbl |
| orange peel: 1 tsp |
| chicken breasts: 4 breasts (skinless boneless (for Salad)) |
| vegetable oil: 1 Tbl |
| garlic salt: 1/2 tsp |
| assorted salad greens: 6 cups |
| green onions - spring or scallion (chopped): 2 Tbl |
Apricot Salsa Grilled Chicken Salad
Credit: www.bettycrocker.com
User rating:
-
Prep Time
40 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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.
- 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.
- Divide salad greens among 4 plates. Top with chicken and salsa.