Grilled Apricot Arugula Chicken Salad (Printable)
Grilled chicken and charred apricots with arugula, mint, feta, almonds and a tangy honey-lime vinaigrette.
# List of ingredients:
→ Salad
01 - 2 boneless, skinless chicken breasts
02 - 4 fresh apricots, halved and pitted
03 - 5 ounces arugula
04 - 1/3 cup fresh mint leaves, torn
05 - 1/4 cup crumbled feta cheese
06 - 1/4 cup toasted sliced almonds
07 - 1 small red onion, thinly sliced
→ Marinade
08 - 2 tablespoons olive oil
09 - 2 tablespoons fresh lime juice
10 - 1 tablespoon honey
11 - 1 garlic clove, minced
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Dressing
14 - 2 tablespoons olive oil
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon honey
17 - 1 teaspoon Dijon mustard
18 - Salt, to taste
19 - Black pepper, to taste
# Steps:
01 - In a bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, and black pepper. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes.
02 - Preheat a grill or grill pan to medium-high heat.
03 - Lightly brush apricot halves with olive oil to prevent sticking.
04 - Grill chicken breasts for 5 to 6 minutes per side, or until cooked through and juices run clear. Grill apricots cut side down for 2 to 3 minutes until marked and softened. Remove both from grill and allow to rest for 5 minutes.
05 - Slice grilled chicken thinly. Cut grilled apricots into wedges.
06 - In a large bowl, combine arugula, torn mint leaves, thinly sliced red onion, grilled chicken, and grilled apricots.
07 - Whisk together olive oil, fresh lime juice, honey, Dijon mustard, and season with salt and black pepper to taste.
08 - Drizzle vinaigrette over salad ingredients and toss gently to combine. Garnish with feta cheese and toasted sliced almonds before serving.
# Expert Advice:
01 -
- It comes together in 35 minutes but looks like you spent the afternoon on it.
- The sweet charred apricots against peppery arugula and salty feta hits every corner of your palate at once.
- Everything can be prepped ahead and assembled right before serving so you actually enjoy your own cookout.
02 -
- Do not skip resting the chicken because cutting too early lets all the juice run into the bowl instead of staying in the meat.
- Grill apricots cut side down only and resist moving them or they will fall apart.
- Toss the dressing just before eating because arugula wilts fast once dressed.
03 -
- Oil your grill grates well before cooking because honey in the marinade makes chicken prone to sticking.
- A pinch of flaky sea salt scattered over the finished salad right before serving elevates every single bite.