Chef Mark Shoopman prepares a Grilled Chicken and Apricot Salad. Try it at home:
Grilled Chicken and Apricot Salad
4 each 4-ounce boneless, skinless chicken breasts
½ pound Spinach, washed and air dried
½ pound Baby assorted greens (or use your favorite lettuces)
½ pint Strawberries, cleaned and thinly sliced
1 cup Dried apricots, sliced (can use fresh if desired)
4 ounces Slivered almonds, lightly toasted
1 cup Apricot preserves
1 cup Strawberry-poppy-seed dressing, recipe follows
1 cup Fresh Strawberries, cleaned
1 cup Poppy seed salad dressing, choose your favorite brand
To Taste White sugar or Agave
In a food processor or blender, combine the strawberries and poppy seed dressing and mix on medium to high speed until they are combined and thickened. Chill in the refrigerator.
Preparation and Presentation:
Season the chicken with a little salt and pepper and place on a hot grill, or pan cook in a medium-hot skillet in 2 tablespoons of extra virgin olive oil. Cook about 3 minutes on each side or until they reach an internal temperature of 165 degrees F. Set aside and keep warm. You can also bread and deep fry the chicken if you wish, its great both ways!
In a large bowl combine the spinach leaves, lettuces, strawberries and almonds with the dressing and lovingly toss to just coat the leaves. Use more or less dressing based on preference and crispness of the greens.
Distribute the salad into for large, chilled serving bowls and set aside.
On a cutting board slice the warm chicken breasts in strips or chunks, (your choice) and place in a large bowl and cover with the apricot preserves. Gently toss to coat and evenly distribute onto the individual salads right across the top. Garnish with the sliced, dried apricots and fresh sliced strawberries and serve immediately.