Romaine Salad With Chicken Apricots Mint
Ingredients
- 1/2 cup sliced almonds, toasted (see Tip)
- 4 teaspoons red-wine vinegar
- 1 large head romaine lettuce, torn into bite-size pieces (10 cups)
- 1 cup hot water
- 1/2 teaspoon salt, or to taste
- Marinade & dressing
- 4 teaspoons Dijon mustard
- Freshly ground pepper, to taste
- 2 cups loosely packed mint leaves, (about 1 bunch)
- 1 pound boneless, skinless chicken breast, trimmed of fat
- 1/2 cup orange juice
- 1/2 cup dried apricots
- 2 tablespoons honey
- 6 fresh apricots, or plums, pitted and cut into wedges
- 1/4 cup extra-virgin olive oil Salad
- 1 cup loosely packed mint leaves, (about 1/2 bunch), roughly chopped
- 1 teaspoon freshly grated orange zest
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