California Apricot Mixed Grill
|Boneless skinless chicken breast halves||4|
|Garlic||4 Clove (20 gm), peeled and coarsely chopped|
|California apricot nectar||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Olive oil||4 Teaspoon, divided|
|Red onions||2 Small, cut into 1/3 inch thick slices|
|Fresh california apricots||6 , halved and pitted|
|Mixed salad greens||4 Cup (64 tbs)|
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.
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.