Romaine Salad with Chicken, Apricots & Mint
This bright and summery entree salad, which uses a savory apricot puree as both marinade and dressing, makes a refreshing change from the standby Chicken Caesar. The salad also works well with sliced peaches or nectarines.
Prep Time:
30 mins
Total Time:
40 mins
Servings:
4 servings, 2 1/2 cups each
Ingredients
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1/2 cup dried apricots
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1 cup hot water
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2 cups loosely packed mint leaves, (about 1 bunch)
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1 teaspoon freshly grated orange zest
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1/2 cup orange juice
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2 tablespoons honey
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4 teaspoons Dijon mustard
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4 teaspoons red-wine vinegar
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1/2 teaspoon salt , or to taste
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Freshly ground pepper, to taste
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1/4 cup extra-virgin olive oil
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1 pound boneless, skinless chicken breast, trimmed of fat
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1 large head romaine lettuce, torn into bite-size pieces (10 cups)
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6 fresh apricots, or plums, pitted and cut into wedges
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1 cup loosely packed mint leaves, (about 1/2 bunch), roughly chopped
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1/2 cup sliced almonds, toasted (see Tip)
Directions
1.
Preheat grill.
2.
To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.
3.
To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.
4.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)
5.
Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.
Tips:
Tip: To toast almonds: Spread on a baking sheet and bake at 350 degrees F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.
MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 2 days.
Nutrition information
Calories 456, Total Fat 20 g, Saturated Fat 3 g, Monounsaturated Fat 13 g, Cholesterol 66 mg, Sodium 433 mg, Carbohydrate 33 g, Fiber 10 g, Protein 34 g, Potassium 1281 mg. Daily Values: Vitamin A 230%, Vitamin C 110%. Exchanges: Fruit 1,Vegetable 3,Lean Meat 4,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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