"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Romaine Salad with Chicken, Apricots and Mint Recipe

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This recipe for Romaine Salad with Chicken, Apricots and Mint, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Tuesday, June 12, 2007


1/2 cup dried apricots
1 cup hot water
2 cups loosely packed mint leaves
1 teaspoon freshly grated orange zest
1/2 cup orange juice
2 tablespoons honey
4 teaspoons Dijon mustard
4 teaspoons red-wine vinegar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
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
6 fresh apricots or plums, pitted and cut into wedges
1 cup loosely packed mint leaves, roughly chopped
1/2 cup sliced almonds, toasted

Preheat grill.
To prepare marinade and 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.

Number Of Servings:
Number Of Servings:




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