Grilled Apricot Spinach Chicken Salad (Print Version)
Juicy grilled chicken and charred apricots on baby spinach, finished with mint, basil, feta and toasted almonds.
# List of Ingredients:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried oregano
→ Salad
06 - 4 fresh apricots, halved and pitted
07 - 1 tablespoon olive oil (for apricots)
08 - 4 cups baby spinach leaves, washed
09 - 10 fresh basil leaves, torn or sliced
10 - 10 fresh mint leaves, torn or sliced
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup crumbled feta cheese (about 2 oz)
13 - 1/4 cup toasted sliced almonds (about 1 oz)
→ Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon white balsamic vinegar (or lemon juice)
16 - 1 teaspoon honey
17 - 1/2 teaspoon Dijon mustard
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
# Step-by-step Instructions:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the chicken breasts with 1 tablespoon olive oil. Season both sides evenly with sea salt, freshly ground black pepper, and dried oregano.
03 - Place the seasoned chicken on the hot grill and cook for 5 to 7 minutes per side, until fully cooked through and juices run clear. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
04 - Brush the apricot halves with 1 tablespoon olive oil. Place cut side down on the grill and cook for 2 to 3 minutes until caramelized and slightly softened. Remove from the grill and slice each half into wedges.
05 - In a large salad bowl, combine the baby spinach, torn basil, torn mint, and thinly sliced red onion. Add the sliced grilled chicken and apricot wedges on top.
06 - Whisk together the extra virgin olive oil, white balsamic vinegar, honey, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified.
07 - Drizzle the dressing over the assembled salad and toss gently to coat all ingredients evenly.
08 - Sprinkle the crumbled feta cheese and toasted sliced almonds over the top just before serving.
# Expert Advice:
01 -
- Grilling apricots transforms them into something almost candylike, and your guests will think you planned it all along.
- Everything comes together in about half an hour with zero fuss and maximum flavor.
02 -
- Do not skip resting the chicken because slicing too early sends all those flavorful juices straight onto the cutting board.
- Grill the apricots on high heat but briefly because they go from beautifully caramelized to mush in under a minute.
03 -
- Marinate the chicken in lemon juice and herbs for thirty minutes before grilling if you have the time, because it makes a noticeable difference in tenderness.
- Toast the almonds yourself in a dry skillet over low heat, shaking the pan constantly, until they just start to smell nutty and golden.