Apricot Salsa Grilled Chicken Salad Recipe!!!

Preparation Time 40 min Total Time 40 min Recipe Makes 4 Servings

Salsa 2/3 cup (150 mL) orange juice 1/2 cup (125 mL) chopped dried apricots 2 tbsp (30 mL) apricot preserves 1 tbsp (15 mL) olive or vegetable oil 3/4 cup (175 mL) chopped red bell pepper 2 tbsp (30 mL) chopped fresh cilantro 2 tbsp (30 mL) sliced green onions 1 tsp (5 mL) grated orange peel Salad 4 boneless skinless chicken breasts (about 1 1/4 lb/625 g) 1 tbsp (15 mL) olive or vegetable oil 1/2 tsp (2 mL) garlic salt 6 cups (1.5 L) bite-size pieces mixed salad greens

1)

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.

2)

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 centre of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.

3) Divide salad greens among 4 plates. Top with chicken and salsa.