Spring or Summer Shower Recipe

This recipe is wonderful for spring or summer Bridal or Baby Showers. Combine it with designer paper goods or heavy duty plastic solids and fun party favors for a complete, professional look.

Romaine Salad with Chicken, Apricots & Mint

Active Time: 30 minutes
Total Time 40 minutes
Yield: 4 servings, 2 1/2 cups each

This bright and summery entree salad, which uses a savory apricot puree as both marinade and dressing, makes a refreshing change from the standby Chicken Caesar. The salad also works well with sliced peaches or nectarines.
Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

RECIPE INGREDIENTS:
For Marinade & dressing:
1/2 cup dried apricots
1 cup hot water
2 cups loosely packed mint leaves (about 1 bunch)
1 teaspoon freshly grated orange zest
1/2 cup orange juice
2 tablespoons honey
4 teaspoons Dijon mustard
4 teaspoons red-wine vinegar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1/4 cup extra-virgin olive oil
For Salad:
1 pound boneless, skinless chicken breast, trimmed of fat
1 large head Romaine lettuce torn into bite-size pieces (10 cups)
6 fresh apricots or plums, pitted and cut into wedges
1 cup loosely packed mint leaves, (about 1/2 bunch), roughly chopped
1/2 cup sliced almonds, toasted (see Tip)

Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.

Directions:
Preheat grill.

To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.

To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade).

Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.

Courtesy of Cooking.com