Roasted Apricot Chicken Salad
1 pound chicken tenders or skinless breasts
1 small jar apricot jam
1/4 c. soy sauce
3 t. mustard
2 garlic cloves,chopped very fine
Bake chicken for about 10 min. cook the rest of the ingredients for 5 min. until jam melts. Pour over chicken, cook 10-15 min. or until chicken is done. (Makes a lot of sauce) Let it cool and add it to any salad that you like. The one below is our favorite one.
2-3 heads of Butter lettuce
1/2 c. green onions, chopped
1/2 c. feta cheese
1/2 c. cilantro
3 T. chives, chopped
juice of one lime
1/2 cup almonds, roasted
Instead of a bowl, use a decorative platter and arrange the lettuce and everything on top of it. Place the above chicken over and drizzle with the left over sauce.
Pam Mueller
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