California Apricot Mixed Grill Recipe
Ingredients
| 4 boneless skinless chicken breast halves | ||
| 4 cloves garlic, peeled and coarsely chopped | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 tablespoons California apricot nectar | ||
| Balsamic vinegar | 2 Tablespoon | |
| Olive oil | 4 Teaspoon, divided | |
| 2 small red onions, cut into 1/3 inch thick slices | ||
| Apricots | 6 , halved | |
| 4 cups mixed salad greens | ||
Directions
Up to 12 hours before serving, combine chicken and garlic; season with salt and pepper.
Refrigerate until ready to prepare.
For dressing, combine nectar and vinegar in small bowl.
Whisk in 3 teaspoons olive oil until well blended; season with additional salt and pepper to taste, if desired.
Set aside.
Heat grill to medium-high.
Brush grill lightly with oil, if desired, and grill chicken about 4 minutes on each side or just until firm to the touch and no longer pink.
Meanwhile, brush onions lighdy with 1/2 teaspoon oil and grill about 2 minutes on each side or just until fork-tender.
Brush apricots lighdy with remaining 1/2 teaspoon oil and grill about 1 minute on each side or just until tender.
Toss salad greens with reserved dressing.
Refrigerate until ready to prepare.
For dressing, combine nectar and vinegar in small bowl.
Whisk in 3 teaspoons olive oil until well blended; season with additional salt and pepper to taste, if desired.
Set aside.
Heat grill to medium-high.
Brush grill lightly with oil, if desired, and grill chicken about 4 minutes on each side or just until firm to the touch and no longer pink.
Meanwhile, brush onions lighdy with 1/2 teaspoon oil and grill about 2 minutes on each side or just until fork-tender.
Brush apricots lighdy with remaining 1/2 teaspoon oil and grill about 1 minute on each side or just until tender.
Toss salad greens with reserved dressing.
Chef
