Grilled Apricot Spinach Chicken Salad (Printable)
Grilled apricots, sliced chicken, baby spinach and basil finished with honey-balsamic for a light summer meal.
# List of ingredients:
→ Salad
01 - 2 boneless, skinless chicken breasts
02 - 4 ripe apricots, halved and pitted
03 - 6 cups baby spinach, washed and dried
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup fresh basil leaves, torn
06 - 1/4 cup crumbled feta cheese
07 - 1/4 cup toasted sliced almonds
→ Marinade
08 - 2 tablespoons olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - 1 garlic clove, minced
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons balsamic vinegar
16 - 1 teaspoon honey
17 - 1 teaspoon Dijon mustard
18 - Salt and pepper, to taste
# Steps:
01 - In a small bowl, whisk olive oil, lemon juice, honey, minced garlic, salt, and pepper. Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and chill for at least 15 minutes, or up to 2 hours.
02 - Preheat grill or grill pan to medium-high. Brush apricot halves lightly with olive oil.
03 - Grill chicken 6 to 7 minutes per side, or until thoroughly cooked and juices run clear. Grill apricot halves cut-side down for 2 to 3 minutes, until marked and slightly softened. Remove everything from grill. Let chicken rest for 5 minutes, then slice.
04 - Whisk extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - In a large bowl, combine baby spinach, sliced red onion, and basil leaves. Add grilled apricots and sliced chicken, then top with crumbled feta and toasted almonds.
06 - Drizzle salad with dressing and toss gently to blend. Serve immediately.
# Expert Advice:
01 -
- The grilled apricots bring a warm, honeyed sweetness that totally transforms the salad, trust me.
- Prep is quick, and the whole thing feels as fresh as it does satisfying — perfect for impressing yourself or guests.
02 -
- I once left the apricots a minute too long; they go from perfect grill marks to mush in seconds, so stay attentive!
- Letting the chicken rest after grilling makes it far juicier — skipping this step results in dry slices every time.
03 -
- Never crowd the grill — everything cooks more evenly and those delicious grill marks happen faster.
- The biggest secret: taste as you go, from marinade to final toss — it’s the fastest way to make this truly your own.