Garden to Table!

There is nothing more satisfying than eating what you grow, but it's a little early to be planning meals around what is growing in the garden.

 Even the quick growers are still in their infancy.

But, sooner than you think, I will be bringing in lettuce every day. I try to come up with some main course salads, and this is one of my favorites.

Apricot Salsa Grilled Chicken Salad

Salsa

2/3 cup orange juice

1/2 cup chopped dried apricots

2 tablespoons apricot preserves

1 tablespoon olive or vegetable oil

3/4 cup chopped red bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons sliced green onions

1 teaspoon grated orange peel

Salad

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/2 teaspoon garlic salt

6 cups bite-size pieces mixed salad greens

Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.

Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.

Divide salad greens among 4 plates. Top with chicken and salsa.

I hope you enjoy!

I'll be joining Seasonal Sunday at The Tablescaper

Foodie Friday at Rattlebridge Farm

 On The Menu Monday at StoneGable

Metamorphosis Monday at Between Naps On The Porch