| Amount | Ingredients |
|---|---|
| 2 | Boneless chicken breast halves (5-6 ounces each) |
| 4 | Garlic cloves, minced |
| As Needed | Salt & Pepper to taste |
| 2 T | Apricot Nectar |
| 2 T | Balsamic Vinegar |
| 1 T | Olive Oil (More as needed) |
| 1 | Red onion, sliced about 1/2-inch thick |
| 6 | Fresh apricots, halved & pitted |
| 4 cups | Mixed salad greens, cleaned & dried |
Directions
Pat garlic over chicken and season with salt & pepper. Cover and refrigerate 12 hours.
Combine apricot nectar with vinegar, oil, salt and pepper to taste; reserve. Grill chicken along with red onion slices, brushing with olive oil, until just done, about 5 minutes. Bring apricot halves with olive oil and grill 2 to 3 minutes. Keep warm.
Toss salad greens with reserved dressing and divide among four plates. Slice chicken breast halves and arrange on salad greens with onion slices and apricot halves (Makes 4 servings).
Back to Recipes
