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Orange-Apricot Chicken Salad

4 star rating
 

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Submitted by: p.a.harmon

 

This dish has a great all purpose salad dressing and a great marinade for things you like a little sweet. It also has a good recipe for roasted walnuts.
 

Ingredients

  • Marinade and Dressing:
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup Dry Red Wine
  • 2 Tbsp Orange Juice Concentrate, thawed
  • 1 Tbsp Honey
  • 1/2 tsp Dried Basil Leaves
  • 1/4 tsp Garlic Powder
  • 1/4 cup Dried Apricots, finely chopped
  • 2-3 Boneless, Skinless Split Chicken Breasts, cut into 1/2 x 2-inch strips
  • Garlic Peppered Walnuts:
  • 1 Tbsp Cracked Black Peppercorns
  • 1/2 tsp Garlic Powder
  • 2/3 cup Coarsely Broken Walnuts
  • 1 Egg White, slightly beaten
  • Melted Onion Topping:
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 cup Thinly sliced Red Onion
  • 1 cup Thinly sliced Sweet Onion (i.e., Vidalia, Mayan, Texas Sweet, etc.)
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 cups Arugula Leaves
  • 4 cups Fresh Spinach, torn
  • 4 oz Gorgonzola Cheese, crumbled
  • 1 Navel Orange, peeled and segmented
  • 2 Tbsp Chopped Fresh Basil

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Method

For marinade and dressing: in a small bowl, mix together olive oil, wine, orange juice concentrate, basil, garlic powder and apricots. Reserve 1/2 cup for dressing. Mix the remainder of marinade with chicken strips and marinate in refrigerator for 2 hours, turning occasionally. For Garlic-Peppered Walnuts: Heat oven to 350. In a closable plastic bag, mix together black peppercorns and garlic powder. Coat walnuts with egg white and place in plastic bag. Shake to coat with peppercorn mixture. Place on a baking sheet. Bake in 350 oven for 10 minutes, turning half way through baking. Cool and set aside. For Melted Onion Topping, heat olive oil in a large heavy skillet. Saute onions in hot oil for 8-10 minutes until beginning to caramelize. Transfer to another dish and keep warm. To Prepare Salad: Wipe out skillet and heat 1 Tablespoon olive oil. Drain chicken strips and cook in oil until no longer pink and cooked through, about 6-8 minutes. In a large bowl, mix together arugula leaves and spinach. Portion out about 1 1/2 cups mixture per serving on each of 4 serving plates. Divide chicken strips, crumbled gorgonzola and onion topping among servings. Sprinkle each with garlic-peppered walnuts and garnish with orange segments. Spoon 2 Tablespoons reserved dressing over each serving. Sprinkle each with chopped basil.

 

Notes:

 

Number of Servings: 4

 

Submitted by: p.a.harmon ()

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