Apricot Salsa Grilled Chicken Salad Recipes

APRICOT SALSA GRILLED CHICKEN SALAD

Steps:

• Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
• Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
• Divide salad greens among 4 plates. Top with chicken and salsa.

APRICOT-ORANGE SALSA CHICKEN

Steps:

• In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
• For the grape salad: Prepare the grill for direct grilling.
• Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
• For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
• Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
• To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

APRICOT CHICKEN SALAD

Steps:

• Mix mayo, preserves, lemon juice and cayenne in a small bowl.
• Toss chicken, grapes, almonds and tarragon in large bowl.
• Add mayo mixture and toss until coated.
• Season with salt to taste.

APRICOT SALSA CHICKEN

Steps:

• In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
• Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
• In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
• Stir in salsa, preserves & nectar, then bring to boil.
• Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
• Serve over rice.

APRICOT SALSA CHICKEN

Steps:

• Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.