THE THRILL OF THE GRILL


Apricot Salsa Grilled Chicken Salad

SALSA
2/3 cup orange juice
1/2 cup chopped dried apricots
2 tablespoons apricot preserves
1 tablespoon olive or vegetable oil
3/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions
1 teaspoon grated orange peel

SALAD
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/2 teaspoon garlic salt
6 cups bite-size pieces mixed salad greens


Serve with...
Lemon-Corn Muffins

Total Time: 40 min
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 center 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.