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California Apricot Mixed Grill

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  Boneless skinless chicken breast halves 4
  Garlic 4 Clove (20 gm), peeled and coarsely chopped
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.
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.

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California Apricot Mixed Grill Recipe