|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|
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