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Ingredients

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

Description

This Bright And Summery Entree Salad, Which Uses A Savory Apricot Puree As Both Marinade And Dressing, Makes A Refreshing Change From The Standby Chicken Caesar. The Salad Also Works Well With Sliced Peaches Or Nectarines.

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