Sunday, November 30, 2014

Chopped Chicken Salad with Apricot Vinaigrette

It's safe to say I'm still in a turkey coma from this past weekend. While Thanksgiving is the best holiday ever, after a few days of what seemed like an eating competition, today I was ready for a light meal. I don't eat a lot of salads, but if they contain a combination of sweet and salty ingredients, you can bet I'll like it. I decided to pair sweet dried apricots with salty blue cheese in this one for a flavor that will have you craving more. The vinaigrette's fresh rosemary adds a special touch. Make this meal for dinner and if you have any left, it's a perfectly portable lunch. Enjoy! 




1. Preheat oven to 350.
2. Combine vinaigrette ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.


3. Season chicken on both sides with salt and pepper. Preheat a large oven-proof skillet over medium-high heat and coat with cooking spray. Cook chicken for 3 minutes per side and transfer to the oven. Bake for 10 minutes. Transfer chicken to a cutting board to rest for 5 minutes, then dice.


4. Place chopped romaine in a large mixing bowl. Top with the diced chicken and chopped apricots. Drizzle vinaigrette over and toss lightly.


5. Transfer salad to a serving platter and sprinkle with blue cheese and almonds.


Chopped Chicken Salad with Apricot Vinaigrette
Serves 4

All you need:
Vinaigrette
1 shallot, minced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1 teaspoon fresh rosemary, minced
1 tablespoon apple cider vinegar
1/4 cup grapeseed oil (or olive oil)
Salt and freshly cracked black pepper

1 pound boneless, skinless chicken breast
1 large or 2 small heads romaine lettuce, finely chopped
10 dried apricots, chopped
1/4 cup crumbled blue cheese
1/4 cup sliced almonds, toasted

All you do:
1. Preheat oven to 350.
2. Combine vinaigrette ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.
3. Season chicken on both sides with salt and pepper. Preheat a large oven-proof skillet over medium-high heat and coat with cooking spray. Cook chicken for 3 minutes per side and transfer to the oven. Bake for 10 minutes. Transfer chicken to a cutting board to rest for 5 minutes, then dice.
4. Place chopped romaine in a large mixing bowl. Top with the diced chicken and chopped apricots. Drizzle vinaigrette over and toss lightly.
5. Transfer salad to a serving platter and sprinkle with blue cheese and almonds.

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