Romaine Salad With Chicken, Peaches & Mint
Romaine Salad With Chicken, Peaches & Mint

Ingredients

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Instructions

  1. Soak dried apricots in hot water for 10 minutes. Drain and place apricots in a food processor or blender. Add remaining marinade/dressing ingredients and process until smooth. Reserve 1 cup for the dressing.
  2. Transfer the remaining marinade to a large, sealable plastic bag. Add chicken, seal, and turn to coat. Marinate in the refrigerator for at least 30 minutes and up to 1 day. Discard marinade.
  3. Oil grill and preheat to medium-high. Grill marinated chicken until it reaches a minimum internal temperature of 165ºF (6-8 minutes per side).
  4. While chicken is cooking, combine remaining salad ingredients in a large bowl. Slice cooked chicken and add to salad. Toss with dressing to coat.

Nutrition Facts

4 servings per container
Serving size 754 g
Amount per serving
Calories 572
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3.2g 15%
Trans Fat 0g
Cholesterol 82.8mg 28%
Sodium 500.3mg 22%
Total Carbohydrate 60.6g 22%
Dietary Fiber 14.47g 50%
Total Sugars 43.5g
Includes 8.6g Added Sugars 18%
Protein 35.3g
Vitamin D 0mcg 0%
Calcium 256.3mg 20%
Iron 11.8mg 70%
Potassium 1931.1mg 40%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No practical notes available for this recipe.

Score Breakdown

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  • Vitamins and Minerals
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