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Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa.
Prep Time:40 min Start to Finish:40 min makes:2 servings
Apricot Salsa 1/3 cup orange juice 1/4 cup chopped dried apricots 1 tablespoon apricot preserves 1 teaspoon olive or vegetable oil 1/3 cup chopped red bell pepper 1 tablespoon chopped fresh cilantro 1 medium green onion, sliced (1 tablespoon) 1/2 teaspoon grated orange peel
Salad 2 boneless skinless chicken breasts (5 oz each) 1/4 teaspoon garlic salt 3 cups bite-size pieces mixed salad greens
1. Reserve 1 tablespoon 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 1 tablespoon orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients; set aside. 2. Heat gas or charcoal grill. Sprinkle chicken 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 center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices. 3. Divide salad greens between 2 plates. Top with chicken and salsa. High Altitude (3500-6500 ft): Cover and grill over medium-low heat.
Nutritional Information
1 Serving: Calories 300 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 20g); Protein 33g
Posted by HoodiaPharm HungerAway ::
5:59 AM ::
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