Romaine Salad with Chicken Apricots And Mint

• 1/2 cup apricots, dried
• 1 cup water hot
• 2 cups mint leaves loosely packed, about 1 bunch
• 1 teaspoon orange zest freshly grated
• 1/2 cup orange juice
• 2 tablespoons honey
• 4 teaspoons dijon mustard
• 4 teaspoons red wine vinegar
• 1 x salt to taste
• 1 x black pepper Freshly ground to taste
• 1/4 cup olive oil, extra-virgin
• 1 pound chicken breast halves, boneless, skinless trimmed of fat
• 1 large romaine lettuce torn into bite-size pieces, about 10 cups
• 6 each apricots pitted and cut into wedges
• 1 cup mint leaves loosely packed, roughly chopped, about 1/2 bunuch
• 1/2 cup almonds sliced, toasted

1. Preheat grill.
2. To prepare marinade & dressing:
3. Soak dried apricots in hot water for 10 minutes.
4. Drain and transfer apricots to a food processor.
5. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper.
6. Process until smooth.
7. With the motor running, gradually drizzle in oil.
8. Reserve 1 cup for the dressing.
9. To prepare salad:
10. Transfer the remaining marinade to a large sealable plastic bag.
11. Add chicken, seal and turn to coat.
12. Marinate in the refrigerator for 20 minutes.
13. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate).
14. Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side.
15. (Discard the marinade.)
16. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl.
17. Add the reserved dressing and toss to coat.
18. Divide the salad among 4 plates.
19. Slice the chicken and arrange over the salads.
20. Sprinkle with almonds and serve.

water, mint, orange zest freshly, orange juice, honey, dijon mustard, red wine vinegar, salt, black pepper, olive oil, chicken, romaine lettuce, mint, almonds

Taken from recipeland.com/recipe/v/romaine-salad-chicken-apricots--49260 (may not work)