Ingredients
- Marinade & Dressing:
- ½ cup dried apricots
- ½ bunch mint
- 1 tsp. orange zest
- ½ cup orange juice
- 2 Tbsp. honey
- 4 tsp. Dijon mustard
- 4 tsp. red wine vinegar
- ½ tsp. salt
- Pepper to taste
- ¼ cup olive oil
- Salad:
- 1 lb. boneless, skinless chicken breast
- 1 head romaine lettuce, chopped
- 6 peaches, pitted and cut into wedges
- ½ bunch mint, chopped
- ½ cup slivered almonds, toasted
Tip: Screenshot this list for easy reference while shopping
Instructions
- Soak dried apricots in hot water for 10 minutes. Drain and place apricots in a food processor or blender. Add remaining marinade/dressing ingredients and process until smooth. Reserve 1 cup for the dressing.
- Transfer the remaining marinade to a large, sealable plastic bag. Add chicken, seal, and turn to coat. Marinate in the refrigerator for at least 30 minutes and up to 1 day. Discard marinade.
- Oil grill and preheat to medium-high. Grill marinated chicken until it reaches a minimum internal temperature of 165ºF (6-8 minutes per side).
- While chicken is cooking, combine remaining salad ingredients in a large bowl. Slice cooked chicken and add to salad. Toss with dressing to coat.