Chicken Apricot Salad

This zippy salad is a twist of the regular house or Caesar salad. The fresh apricots compliment the flavor of the chicken and are an excellent source of dietary fiber, vitamin A and C. If you don’t have apricots on hand, try something else like plums for a tasty substitute.


  • 1 6 ounce chicken breasts
  • 1 tablespoon of freshly minced organic parsley
  • 1 tablespoon of freshly minced organic tarragon
  • 1/2 a teaspoon of salt
  • 1/4 teaspoon of freshly ground pepper
  • 3 tablespoons of vegetable oil
  • 4 tablespoons of white wine vinegar
  • 4 cups of organic baby arugula
  • 4 cups of organic salad greens
  • 3 organic apricots, pitted and sliced
  • 1/3 a cup of organic red onion, sliced


  1. Turn a grill on to medium heat.
  2. Place the chicken between some plastic wrap and pound it to 1/2 and inch thickness. Season the chicken with parsley, tarragon, and pepper.
  3. Grill the chicken 4 minutes on each side then put on a plate to cool.
  4. Combine oil and vinegar in a bowl and whisk together
  5. Combine the remaining ingredients in a large bowl and toss to mix.
  6. Pour the oil and vinegar over the salad mix.
  7. Put about 2 cups of the salad mix on a plate and top with a few thin slices of the chicken.

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