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
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
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.