Apricot Salsa Grilled Chicken Salad Food

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.

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 GLAZED GRILLED CHICKEN

Steps:

• Combine first 4 ingredients in a small bowl, stirring well.
• 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
• 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
• 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
• Asian-Glazed Grilled Chicken Variation:.
• Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).

APRICOT SALSA

Steps:

• Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Steps:

• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
• Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

WARM APRICOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes. , Meanwhile, toss apricots and orange zest. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.

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.

CHICKEN SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE

Steps:

• Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
• Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
• Transfer salad to a platter and season with more pepper.

PINEAPPLE-APRICOT SALSA

Steps:

• Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Steps:

• Heat a griddle over a hot grill or burner, or preheat an indoor grill.
• Combine arugula, half the pistachios, and basil in a large bowl.
• Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
• Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
• Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

FRESH APRICOT SALSA

Steps:

• Pulse jalapeno pepper and garlic in a food processor until coarsely chopped. Add apricots, brown sugar, lime juice, lime zest, and salt; pulse until chopped and salsa is just combined.
• Spoon salsa into serving bowl, cover with plastic wrap, and chill for 1 hour.

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.