Grilled Apricot Spinach Chicken Salad (Printable)
Juicy grilled apricots, sliced chicken and baby spinach tossed with mint and a tangy honey-lime vinaigrette.
# List of ingredients:
→ Salad
01 - 2 boneless skinless chicken breasts
02 - 4 ripe apricots, halved and pitted
03 - 5 oz baby spinach leaves
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/3 cup toasted pecans or almonds, roughly chopped
07 - 1/3 cup fresh mint leaves, torn
→ Marinade
08 - 2 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 garlic clove, minced
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Honey-Lime Vinaigrette
13 - 3 tbsp extra virgin olive oil
14 - 2 tbsp lime juice (about 1 lime)
15 - 1 tbsp honey
16 - 1 tsp Dijon mustard
17 - 1/4 tsp salt
18 - 1/4 tsp freshly ground black pepper
# Steps:
01 - In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken breasts, turning to coat evenly. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate up to 2 hours for deeper flavor.
02 - Preheat an outdoor grill or grill pan over medium-high heat until properly heated.
03 - Lightly brush the cut sides of the apricot halves with olive oil to prevent sticking and promote caramelization.
04 - Place chicken breasts on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing diagonally.
05 - Place apricot halves cut-side down on the grill. Cook for 2 to 3 minutes until lightly charred and caramelized. Remove from the grill and slice each half into wedges.
06 - In a small bowl, whisk together the extra virgin olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until fully emulsified and smooth.
07 - In a large salad bowl, combine the baby spinach, sliced red onion, crumbled feta, toasted nuts, and torn mint leaves. Arrange the sliced grilled chicken and apricot wedges on top.
08 - Drizzle the honey-lime vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately while the chicken and apricots are still slightly warm.
# Expert Advice:
01 -
- Grilled fruit brings out natural sugars you never knew existed
- The warm chicken against cool spinach creates that perfect temperature contrast
- Mint and lime make everything taste impossibly fresh
02 -
- Overripe apricots will fall apart on the grill, so choose carefully
- Letting the chicken rest before slicing is the difference between juicy and dry meat
- The vinaigrette thickens as it sits, so whisk again right before serving
03 -
- Pat the chicken dry before marinating for better sear marks
- Grill extra apricots because they disappear fast
- Double the vinaigrette and keep the extra in the fridge