Romaine Salad with Chicken Apricots And Mint Recipe

Name: Romaine Salad with Chicken Apricots And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup apricots, dried; 1 cup water hot; 2 cups mint leaves loosely packed, about 1 bunch; 1 teaspoon orange zest freshly grated; 1/2 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; 1/4 cup olive oil, extra-virgin; 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; 1/2 cup almonds sliced, toasted

Servings: persons

1/2 cup apricots, dried
1 cup water hot
2 cups mint leaves loosely packed, about 1 bunch
1 teaspoon orange zest freshly grated
1/2 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
1/4 cup olive oil, extra-virgin
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
1/2 cup almonds sliced, toasted

1
Preheat grill.
2
To prepare marinade & dressing:
3
Soak dried apricots in hot water for 10 minutes.
4
Drain and transfer apricots to a food processor.
5
Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper.
6
Process until smooth.
7
With the motor running, gradually drizzle in oil.
8
Reserve 1 cup for the dressing.
9
To prepare salad:
10
Transfer the remaining marinade to a large sealable plastic bag.
11
Add chicken, seal and turn to coat.
12
Marinate in the refrigerator for 20 minutes.
13
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate).
14
Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side.
15
(Discard the marinade.)
16
Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl.
17
Add the reserved dressing and toss to coat.
18
Divide the salad among 4 plates.
19
Slice the chicken and arrange over the salads.
20
Sprinkle with almonds and serve.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup apricots, dried, 1 cup water hot, 2 cups mint leaves loosely packed, about 1 bunch, 1 teaspoon orange zest freshly grated, and more.

Yes, Romaine Salad with Chicken Apricots And Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Romaine Salad with Chicken Apricots And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions