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Romaine Salad with Chicken, Apricots & Mint

Romaine Salad with Chicken, Apricots & Mint

Nutrition Facts
  • cal. (kcal) 456
Romaine Salad with Chicken, Apricots & Mint
  • Makes: 4 servings
  • Prep: 30 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 33

Ingredients

  • 1/2 cup dried apricots
  • 1 cup hot water
  • 2 cups loosely packed mint leaves, (about 1 bunch)
  • 1 teaspoon freshly grated orange zest
  • 1/2 cup orange juice
  • 2 tablespoons honey
  • 4 teaspoons Dijon mustard
  • 4 teaspoons red-wine vinegar
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, trimmed of fat
  • 1 large head large head romaine lettuce, torn into bite-size pieces (10 cups)
  • 6 fresh apricots, or plums, pitted and cut into wedges
  • 1 cup loosely packed mint leaves, (about 1/2 bunch), roughly chopped
  • 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.
  6. 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.
  7. MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 2 days.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 456 cal., 20 g total fat (3 g sat. fat), 66 mg chol., 433 mg sodium, 33 g carb. (10 g fiber), 34 g pro.

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