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Grilled Chicken, Apricot, and Walnut Salad

From: Diamond Nuts

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Serves 6


When the sun shines and the grill is dusted off there’s nothing more delicious than a summer salad topped with freshly grilled chicken, grilled apricots and Diamond toasted walnuts.


  • 6 boneless, skinless, chicken breasts, about 2 ½ pounds
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 fresh apricots, halved and pitted
  • 9 cups mesclun salad or spring mix
  • 1 cup cherry tomatoes, quartered
  • 6 ounces green beans, trimmed and cooked
  • 1 cup Diamond walnuts halves and pieces, toasted
  • Dressing
  • 1 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil


Preheat grill. Season the chicken breasts with salt and pepper and cook, turning once, until opaque throughout, about 5 minutes on each side. Remove from the grill to a plate, cover and allow to rest for 10 minutes. Grill the apricots until warmed through, about 2 minutes on each side depending on ripeness. Remove from the grill and set aside.

To make the dressing; in a large salad bowl, whisk together the vinegar, mustard, salt, and pepper. Drizzle in the oil whisking until incorporated. Add the greens, tomatoes, and green beans; toss well. Cut the apricots into 1-inch cubes and add to the salad. Add the walnuts, reserving 6 halves for garnish.

To serve: Divide the dressed salad among 6 plates. Slice the chicken breasts and arrange on top of the greens. Garnish with reserved walnuts. Serve immediately.

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