Ingredients

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

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Cooking Directions

Step 1

Preheat grill.

Step 2

To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.

Step 3

To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.

Step 4

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)

Step 5

Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.