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Grilled Chicken ’n Apricot Salad

Grilled Chicken ’n Apricot Salad

These amazing summer flavors make your taste buds come alive in this hearty salad, which doubles as a delectable meal-in-one. Quick to prepare and even quicker to eat, this is sure to become your next favorite!


  • 3 ripe apricots, halved and pitted
  • 1 lb (450 g) chicken breasts, fat removed and pounded to 14-inch (12-cm) thickness
  • 1 ear fresh corn
  • 10 cups lettuce greens (I used Verdini summer crisp), chopped
  • 1 avocado, peeled and diced
  • 3 scallions, thinly sliced
  • 14 cup shelled roasted and salted pistachios


  • 12 cup apricot jam
  • 3 Tbsp olive oil
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 18 tsp dried ginger
  • 12 cup mayonnaise
  • 12 cup water
  • 1 Tbsp brown sugar

Combine dressing ingredients. Set aside half of the mixture to use as a dressing, and use the remaining half for the marinade. Place apricot halves into a bowl and drizzle 2 tablespoons of marinade over them.

Toss to coat and refrigerate. Place chicken into a large ziplock bag and pour the rest of the marinade into the bag, turning the chicken to coat well. Place bag into the refrigerator and marinate chicken for 3–4 hours, turning the bag over from time to time.

While the chicken is marinating, prepare the dressing by adding mayonnaise, water, and brown sugar to reserved 12 cup of marinade and whisk until well combined. Prepare salad by placing the lettuce, avocado, and scallions into a large bowl. Using an outdoor gas grill, grill chicken and corn for about 5 minutes per side or until cooked through.

Place apricot halves on the grill for about 2–3 minutes per side. Standing the corn on one end, slice the corn kernels off of the cob with a sharp knife and add to salad. Dice the chicken and apricots into 1-inch (212-cm) cubes and add to salad.

Sprinkle with pistachios and drizzle with salad dressing. Toss gently to coat and serve immediately. Note: You may have some extra dressing, which can be stored in the refrigerator for up to two weeks.

(Originally featured in Family Table, Issue 704)

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