Romaine Salad with Chicken, Peaches, and Mint

By September 20, 2011Uncategorized

Marinade & dressing

1/2 cup dried apricots                                4 tsp Dijon mustard

1 cup hot water                                             4 tsp red-wine vinegar

2 cups mint leaves                                       1/2 tsp salt, or to taste

1 tsp grated orange zest                          2 Tb honey

1/2 cup orange juice                                   Freshly ground pepper

1/4 cup extra-virgin olive oil

Salad

1 pound boneless, skinless chicken breast, trimmed of fat

1 large head romaine lettuce, torn into bite-size pieces

3 fresh peaches, pitted and cut into wedges

1 cup loosely packed mint leaves, roughly chopped

1/2 cup sliced almonds, toasted

Preheat grill.

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.

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.

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.) 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. From EatingWell, Summer 2004.

Terra

Author Terra

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