1. Preheat oven to 350.
2. Combine vinaigrette ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.
3. Season chicken on both sides with salt and pepper. Preheat a large oven-proof skillet over medium-high heat and coat with cooking spray. Cook chicken for 3 minutes per side and transfer to the oven. Bake for 10 minutes. Transfer chicken to a cutting board to rest for 5 minutes, then dice.
4. Place chopped romaine in a large mixing bowl. Top with the diced chicken and chopped apricots. Drizzle vinaigrette over and toss lightly.
5. Transfer salad to a serving platter and sprinkle with blue cheese and almonds.
Chopped Chicken Salad with Apricot Vinaigrette
Serves 4
All you need:
Vinaigrette
1 shallot, minced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1 teaspoon fresh rosemary, minced
1 tablespoon apple cider vinegar
1/4 cup grapeseed oil (or olive oil)
Salt and freshly cracked black pepper
1 pound boneless, skinless chicken breast
1 large or 2 small heads romaine lettuce, finely chopped
10 dried apricots, chopped
1/4 cup crumbled blue cheese
1/4 cup sliced almonds, toasted
All you do:
1. Preheat oven to 350.
2. Combine vinaigrette ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.
3. Season chicken on both sides with salt and pepper. Preheat a large oven-proof skillet over medium-high heat and coat with cooking spray. Cook chicken for 3 minutes per side and transfer to the oven. Bake for 10 minutes. Transfer chicken to a cutting board to rest for 5 minutes, then dice.
4. Place chopped romaine in a large mixing bowl. Top with the diced chicken and chopped apricots. Drizzle vinaigrette over and toss lightly.
5. Transfer salad to a serving platter and sprinkle with blue cheese and almonds.