Smoky Spanish Chicken Breast Salad
Chicken breast char-grilled and basted in an Apricot and Smoked Paprika vinaigrette with sweet apricot, smoky paprika, roasted red bell pepper and cumin. The chicken is served over mixed baby greens and romaine with cucumbers, split cherry tomatoes, goat cheese, thin slice pepperoncini, chopped olives and slivered smoked almonds. Serve with a side of Smoky Apricot Vinaigrette.
Yield 1 serving
| Ingredient | Measure |
|---|---|
| Del Monte® Apricot with Smoked Paprika | 1 cup |
| Vinaigrette Dressing | 2 cups |
| Chicken breast | 3 to 4 oz. |
| Baby Greens (spinach, arugula, etc.) | |
| Cucumber | |
| Cherry tomatoes | |
| Pepperoncini | |
| Olives, chopped (Kalamata or green) | |
| Smoked Almonds, slivered | |
| Goat cheese |
Directions:
- Combine Del Monte® Apricot with Smoked Paprika and Vinaigrette Dressing. Hold refrigerated.
- Grill chicken basting in Smoky Apricot Vinaigrette. Slice.
- Layer chicken over a mixture of baby greens, romaine, cucumber, cherry tomatoes, pepperoncini, olives, slivered almond and goat cheese.
- Serve with a side of Smoky Apricot Vinaigrette.
- Combine Del Monte® Apricot with Smoked Paprika and Vinaigrette Dressing. Hold refrigerated.
- Grill chicken basting in Smoky Apricot Vinaigrette. Slice.
- Layer chicken over a mixture of baby greens, romaine, cucumber, cherry tomatoes, pepperoncini, olives, slivered almond and goat cheese.
- Serve with a side of Smoky Apricot Vinaigrette.
