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SAL: GR: Romaine Salad w/ Chicken, Apricots & Mint

Source of Recipe

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SAL: GR: Romaine Salad w/ Chicken, Apricots & Mint

EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Reviews rate this recipe 4.7 of 5 stars.
Makes: 4 servings, 2-1/2 cups each
Active Time: 30 minutes - Total Time: 40 minutes

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.

Ingredients:
Marinade & dressing:
• 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
• 1/8 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil

Salad:
• 1 pound boneless, skinless chicken breast, trimmed of fat
• 1 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)

Preparation:
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°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.

Per serving: 456 calories; 20 g fat (3 g sat, 13 g mono); 66 mg cholesterol; 33 g carbohydrates; 34 g protein; 10 g fiber; 217 mg sodium; 1281 mg potassium. ++++ Carbohydrate Servings: 2 ++++ Exchanges: 1 fruit, 3 vegetable, 4 lean meat, 1fat (mono)