Romaine Salad with Chicken, Peaches & Mint

Romaine Salad with Chicken, Peaches & Mint - 2 Guiding Stars

Active Time

30 min.

Total Time

1 hour

Servings

4 (754 g)

You may find yourself using this puréed apricot dressing and marinade for other salads as well. It’s fruity, minty, and very summery.

Tip: To toast almonds, spread on a baking sheet and bake at 350ºF until golden brown and fragrant, stirring once or twice (5-7 minutes).

Ingredients

Marinade & Dressing:

½ cup dried apricots
½ bunch mint
1 tsp. orange zest
½ cup orange juice
2 Tbsp. honey
4 tsp. Dijon mustard
4 tsp. red wine vinegar
½ tsp. salt
Pepper to taste
¼ cup olive oil

Salad:

1 lb. boneless, skinless chicken breast
1 head romaine lettuce, chopped
6 peaches, pitted and cut into wedges
½ bunch mint, chopped
½ cup slivered almonds, toasted

Directions

Soak dried apricots in hot water for 10 minutes. Drain and place apricots in a food processor or blender. Add remaining marinade/dressing ingredients and process until smooth. Reserve 1 cup for the dressing.
Transfer the remaining marinade to a large, sealable plastic bag. Add chicken, seal, and turn to coat. Marinate in the refrigerator for at least 30 minutes and up to 1 day. Discard marinade.
Oil grill and preheat to medium-high. Grill marinated chicken until it reaches a minimum internal temperature of 165ºF (6-8 minutes per side).
While chicken is cooking, combine remaining salad ingredients in a large bowl. Slice cooked chicken and add to salad. Toss with dressing to coat.

Nutritional analysis per serving: Calories 575; Total Fat 24g (31% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 500mg (22% DV); Total Carbohydrate 61g (22% DV); Dietary Fiber 14.5g (50% DV); Total Sugars 44g; Includes 9g Added Sugars (18% DV); Protein 35g; Vitamin D 0% DV; Calcium 20% DV; Iron 70% DV; Potassium 40% DV; Vitamin K 150% DV; Niacin 140% DV; Vitamin A 100% DV.