Canadian
Cuisine
Salsa
ingredients:
- ¾ cup (150
mL) orange juice.
- ½ cup (125
mL) chopped dried apricots.
- 2 tbsp (30 mL) apricot preserves.
- 1 tbsp (15
mL) olive or vegetable oil.
- ¾ cup (175
mL) chopped red bell pepper.
- 2 tbsp (30
mL) chopped fresh cilantro.
- 2 tbsp (30
mL) sliced green onions.
- 1 tsp (5 mL)
grated orange peel.
Salad
ingredients:
- 4 boneless
skinless chicken breasts (about 1 ¼ lb/625 g).
- 1 tbsp (15
mL) olive or vegetable oil.
- ½ tsp (2 mL)
garlic salt.
- 6 cups (1 ½
L) bite-size pieces mixed salad greens.
Directions:
- Reserve 2 tbsp
of the orange juice; set aside.
- In 1-quart
saucepan, heat apricots and remaining orange juice to boiling.
- Reduce heat,
and simmer uncovered 3 to 5 minutes or until most of the orange juice is
absorbed. Cool 15 minutes.
- In small
bowl, mix reserved 2 tbsp orange juice, the preserves and oil. Stir in apricot
mixture and remaining salsa ingredients.
- Heat gas or
charcoal grill.
- Brush chicken
with oil; sprinkle with garlic salt.
- Place chicken
on grill, cover grill; cook over medium heat 15 to 20 minutes, turning once,
until juice of chicken is clear when center of thickest part is cut (170°F).
- Cut chicken
into ½ inch slices.
- Divide salad
greens among 4 plates. Top with chicken and salsa.