Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 6 fresh apricots, halved and pitted
- 6 cups mixed salad greens (arugula or spinach work well)
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons olive oil (for brushing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinaigrette dressing
- 1 tablespoon honey (optional)
Instructions
- Pat the chicken breasts dry with a paper towel. Rub them with one tablespoon of olive oil and season both sides evenly with salt and black pepper.
- Slice the apricots in half and remove the pits. Lightly brush the cut sides with olive oil or a tiny bit of honey to help with caramelization on the grill.
- Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F. During the last 3 minutes of cooking, place the apricots on the grill, cut-side down. Grill the fruit until char marks appear and they soften slightly.
- Remove the chicken and apricots from the grill. Let the chicken rest on a cutting board for 5 minutes to keep the juices inside. Slice the chicken into thin strips or bite-sized cubes.
- In a large bowl, toss the mixed greens with half of the balsamic vinaigrette. Top the greens with the grilled chicken, charred apricots, red onion, crumbled goat cheese, and toasted nuts.
- Drizzle the remaining dressing over the top. Serve immediately while the chicken and fruit are still warm.
- Cook Time: 30 minutes
- Diet: Gluten-Free