Grilled Apricot and Spinach Chicken (Printable)
Juicy grilled chicken with sweet apricots and fresh spinach in honey-mustard dressing.
# List of ingredients:
→ Salad Components
01 - 2 boneless, skinless chicken breasts
02 - 4 fresh apricots, halved and pitted
03 - 6 cups baby spinach, washed and dried
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup crumbled feta cheese
06 - 1/3 cup toasted sliced almonds
→ Marinade
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 teaspoon honey
10 - 1 garlic clove, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Dressing
13 - 3 tablespoons olive oil
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard
16 - 2 tablespoons apple cider vinegar
17 - Salt and black pepper, to taste
# Steps:
01 - In a bowl, whisk together the marinade ingredients. Add chicken breasts, turning to coat. Cover and marinate for at least 15 minutes.
02 - Preheat grill or grill pan to medium-high heat.
03 - Lightly brush apricot halves with a little olive oil.
04 - Grill chicken breasts for 5–6 minutes per side, or until cooked through and juices run clear. Grill apricots cut-side-down for 2–3 minutes, until lightly charred. Remove and let cool slightly.
05 - Slice grilled chicken into strips and apricots into quarters.
06 - In a large bowl, combine spinach, red onion, feta, and almonds.
07 - In a small bowl, whisk together the dressing ingredients.
08 - Add grilled chicken and apricots to the salad. Drizzle with dressing and toss gently to combine.
09 - Serve immediately, garnished with extra feta and almonds if desired.
# Expert Advice:
01 -
- The combination of warm fruit and crisp greens is surprisingly addictive.
- It comes together in under 40 minutes for a perfect light dinner.
02 -
- Do not overcook the apricots or they will turn into mush on the grill.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
03 -
- Dry your spinach completely so the dressing sticks properly.
- Toast the almonds ahead of time to deepen their nutty flavor.