Warm Apricot Chicken Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This colorful salad is topped with marinated sauteed chicken. It's hearty, refreshing and nutritious. Even our kids like the sweet and tangy flavor.—Carolyn Popwell, Lacey, Washington Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
2 tablespoons orange marmalade |
1 tablespoon reduced-sodium soy sauce |
6 fresh apricots, sliced |
2 teaspoons grated orange peel |
1/2 pound fresh spinach, stems removed |
1 medium sweet red pepper, julienned |
1 tablespoon canola oil |
1/4 cup ranch salad dressing |
1/4 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes.
2. Meanwhile, toss apricots and orange peel. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds. Yield: 4 servings.
|
|