Romaine Salad with Chicken Apricots And Mint

Directions

Preheat grill.

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.

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.

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.)

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.