Romaine Salad with Chicken, Apricots and Mint

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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.

Romaine Salad with Chicken, Apricots and Mint
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes (30 minutes prep)

  • 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 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)

  1. Preheat grill.

  2. To prepare marinade and 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.

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.

Nutritional Facts

Serving Size
2 1/2 cups
32 g
19 g
Saturated Fat
3 g
33 g
66 mg
Dietary Fiber
10 g
1235 mg
432 mg
4 servings
2 1/2 cups each
1 fruit
3 vegetable
4 lean meat
1fat (mono)
Vitamin A
230% daily value
Vitamin C
110% dv
41% dv

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eatingwell dinner american mediterranean heart healthy low cholesterol low saturated fat low sodium high fiber high calcium high potassium spring summer marinate/rub grill/bbq make ahead instructions main dish poultry salad combination meal greens fruit nuts vegetables citrus gluten free chicken mothers day easy

1 reply

Unicorn_Lady 2015-06-24 00:08:42 +0300 Report

Just a huge excess of things you don't need. KISS
Seems some people use salad dressing as a way to include an awful lot of things they don't need. Kinda confused .. its apricot season the article says and they keep using dried fruit. LOL