Ingredients
2/3
cup orange juice
1/2
cup chopped dried apricots
2
tablespoons apricot preserves
1
tablespoon olive or vegetable oil
3/4
cup chopped red bell pepper
2
tablespoons chopped fresh cilantro
2
tablespoons sliced green onions
1
teaspoon grated orange peel
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
tablespoon olive or vegetable oil
1/2
teaspoon garlic salt
6
cups bite-size pieces mixed salad greens
Preparation
Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
Divide salad greens among 4 plates. Top with chicken and salsa.
