Warm Apricot Chicken Salad

• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons orange marmalade
• 1 tablespoon reduced-sodium soy sauce
• 6 fresh apricots, sliced
• 2 teaspoons grated orange zest
• 1/2 pound fresh spinach, stems removed
• 1 medium sweet red pepper, julienned
• 1 tablespoon canola oil
• 1/4 cup ranch salad dressing
• 1/4 cup slivered almonds, toasted

1. In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes.
2. Meanwhile, toss apricots and orange zest. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.

chicken breasts, orange marmalade, soy sauce, fresh apricots, orange zest, fresh spinach, sweet red pepper, canola oil, ranch salad dressing, slivered almonds

Taken from www.tasteofhome.com/recipes/warm-apricot-chicken-salad/ (may not work)