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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Chicken and Apricot Salad Recipe

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This recipe for Grilled Chicken and Apricot Salad is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound apricots (6), halved and pitted
1 Tablespoon whole-grain mustard
1 Tablespoon white balsamic vinegar
1 Tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)
Directions:
Directions:
Heat grill on high; set grill rack 4-6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165º, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat apricots with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3-5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 Tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and apricot; distribute evenly among plates.

 

 

 

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