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Grilled Chicken and Apricot Salad Recipe

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This recipe for Grilled Chicken and Apricot Salad, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Mays

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 165, 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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