Romaine Salad with Chicken Apricots And Mint
.
Yield
4 servingsPrep
18 minCook
15 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade & dressing | |||
| ½ | cup |
apricots, dried
|
*
|
| 1 | cup |
water
hot |
|
| 2 | cups |
mint leaves
loosely packed, about 1 bunch |
*
|
| 1 | teaspoon |
orange zest
freshly grated |
|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
honey
|
|
| 4 | teaspoons |
dijon mustard
|
|
| 4 | teaspoons |
red wine vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| For the salad | |||
| 1 | pound |
chicken breast halves, boneless, skinless
trimmed of fat |
|
| 1 | large |
romaine lettuce
torn into bite-size pieces, about 10 cups |
*
|
| 6 | each |
apricots
pitted and cut into wedges |
*
|
| 1 | cup |
mint leaves
loosely packed, roughly chopped, about 1/2 bunuch |
*
|
| ½ | cup |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade & dressing: | |||
| 118 | ml |
apricots, dried
|
*
|
| 237 | ml |
water
hot |
|
| 473 | ml |
mint leaves
loosely packed, about 1 bunch |
*
|
| 5 | ml |
orange zest
freshly grated |
|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
honey
|
|
| 2E+1 | ml |
dijon mustard
|
|
| 2E+1 | ml |
red wine vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 59 | ml |
olive oil, extra-virgin
|
|
| For the salad: | |||
| 453.6 | g |
chicken breast halves, boneless, skinless
trimmed of fat |
|
| 1 | large |
romaine lettuce
torn into bite-size pieces, about 10 cups |
*
|
| 6 | each |
apricots
pitted and cut into wedges |
*
|
| 237 | ml |
mint leaves
loosely packed, roughly chopped, about 1/2 bunuch |
*
|
| 118 | ml |
almonds
sliced, toasted |
|
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.
