Grilled Chicken-Apricot Salad

Make life easy: when you are barbecuing other foods, add this chicken to the grill and have less work to do the following day. BBQ lends to versatility, and grilled chicken is a wonderful basis for a salad.

• 1 pound boneless, skinless chicken breast halves (about 4)
• Salt and pepper (to taste)
• Sprinkle garlic powder, about 1/2 teaspoon
• 4 apricots, pitted, two skinned, two unskinned
• 1 celery stalk, minced
• 3⁄4 cups sliced almonds
• 3 - 4 ounces mayonnaise

METHOD

Preheat grill.

Sprinkle chicken with salt, pepper and garlic powder. Put on well-greased grill over medium- hot coals. Grill 8 to 10 minutes on each side or until cooked through. Let cool, then refrigerate until completely chilled (or overnight).

Cut chicken into 1⁄2 -inch cubes. Cut the skinned apricots into small cubes, and combine with chicken, celery, 1/2 cup almonds and mayonnaise.

When ready to serve, slice remaining apricots thinly. Put 1 cup chicken salad on each place, then fan slices around the salad. Garnish with remaining almonds.

Makes 4 servings.

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this recipe from www.inmamaskithchen.com

 

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