Click a star to rate this recipe:
...
Grilled Chicken, Apricot, and Walnut Salad
From:
Diamond Nuts
Current Rating: rating pending
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.
Ingredients
-
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
Directions
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.
