Apricot Salsa Grilled Chicken Salad

Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa. ...MORE + LESS -

Salsa

2/3 cup (150 mL) orange juice

1/2 cup (125 mL) chopped dried apricots

2 tbsp (30 mL) apricot preserves

1 tbsp (15 mL) olive or vegetable oil

3/4 cup (175 mL) chopped red bell pepper

2 tbsp (30 mL) chopped fresh cilantro

2 tbsp (30 mL) sliced green onions

1 tsp (5 mL) grated orange peel

Salad

4 boneless skinless chicken breasts (about 1 1/4 lb/625 g)

1 tbsp (15 mL) olive or vegetable oil

1/2 tsp (2 mL) garlic salt

6 cups (1.5 L) bite-size pieces mixed salad greens

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1

Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
2

Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
3

Divide salad greens among 4 plates. Top with chicken and salsa.

Substitution: Dried peaches and peach preserves can be substituted for the dried apricots and apricot preserves. If apricot nectar is available in your area, it would make a delicious alternative to the orange juice.
How-To: To create neat pieces of bell pepper, cut it into 1/4-inch strips. Then line up 4 to 6 strips side by side with the flesh side up, and cut into pieces with a sharp knife.
Health Twist: Omit about 4 grams of fat in this recipe by spraying the chicken breasts with olive oil-flavoured cooking spray instead of brushing them with 1 tablespoon olive oil.