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    10

Apricot Salsa Grilled Chicken Salad (Cooking for 2)

  • Prep 40 min
  • Total 40 min
  • Ingredients 11
  • Servings 2

Ingredients

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
240mg
10%
Potassium
840mg
24%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
12%
Sugars
18g
Protein
34g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

Apricots offer a host of nutrients inclduing vitamins A and C to accompany their great taste. Be sure to get at least 2 to 3 servings of fruit daily.

Dried peaches and peach preserves can be substituted for the dried apricots and apricot preserves.

Directions

  • 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.

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

Rate and Comment

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