Romaine Salad with Chicken, Apricots & Mint

Romaine Salad with Chicken, Apricots & Mint

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.

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings, 2 1/2 cups each
Active Time: 30 minutes
Total Time: 40 minutes

Ingredients

Marinade & dressing

  1. 1/2 cup dried apricots
  2. 1 cup hot water
  3. 2 cups loosely packed mint leaves, (about 1 bunch)
  4. 1 teaspoon freshly grated orange zest
  5. 1/2 cup orange juice
  6. 2 tablespoons honey
  7. 4 teaspoons Dijon mustard
  8. 4 teaspoons red-wine vinegar
  9. 1/2 teaspoon salt, or to taste
  10. Freshly ground pepper, to taste
  11. 1/4 cup extra-virgin olive oil

Salad

  1. 1 pound boneless, skinless chicken breast, trimmed of fat
  2. 1 large head romaine lettuce, torn into bite-size pieces (10 cups)
  3. 6 fresh apricots, or plums, pitted and cut into wedges
  4. 1 cup loosely packed mint leaves, (about 1/2 bunch), roughly chopped
  5. 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 & Notes

Nutrition

Nutrition 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; 433 mg sodium; 1281 mg potassium.

Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (110% dv), Fiber (41% dv).

2 Carbohydrate Serving

Exchanges: 1 fruit, 3 vegetable, 4 lean meat, 1fat (mono)