Ingredients

For Marinade & dressing:
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
For Salad:
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)
Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.



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