Grilled Chicken & Apricot Salad
This Grilled Chicken & Apricot Salad is a vibrant, high-protein meal featuring tender grilled chicken and sweet charred apricots over peppery arugula, all brought together with a zesty lemon-tahini dressing.
For 1 serving
Pat the chicken breast dry with paper towels. Season generously with 1/4 tsp salt and 1/8 tsp black pepper. Halve and pit the fresh apricots.
Prepare the lemon-tahini dressing: In a small bowl, whisk together the tahini, fresh lemon juice, 1 tbsp olive oil, 1 tbsp water, and honey (if using). Add more water, 1 tsp at a time, until the dressing reaches your desired pourable consistency. Taste and adjust seasoning.
Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the chicken breast and apricot halves with the remaining 1 tbsp olive oil.
Grill the chicken breast for 3-5 minutes per side, or until internal temperature reaches 165°F (74°C) and it's cooked through. Remove from grill and let rest for 5 minutes before slicing.
Place the apricot halves, cut-side down, on the hot grill. Grill for 2-3 minutes until lightly charred and softened. Flip and grill on the skin side for another 1-2 minutes. Remove from grill.
While the chicken rests, arrange the 2 cups of fresh arugula on a serving plate or in a bowl.
Slice the rested chicken breast into bite-sized pieces and slice the grilled apricots. Arrange the chicken and apricots artfully over the arugula.
Drizzle the lemon-tahini dressing generously over the salad. Garnish with toasted sliced almonds and fresh chopped mint leaves, if desired. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the grill: Cook chicken and apricots in batches if necessary to ensure even cooking and good charring.
- 2Rest the chicken: Allowing the chicken to rest for a few minutes after grilling keeps it juicy and tender.
- 3Adjust dressing consistency: If your tahini dressing is too thick, add a tiny bit more water until it's easily pourable but still creamy.
- 4Toast nuts for flavor: Briefly toasting the sliced almonds in a dry pan or oven enhances their crunch and nutty flavor.
Adapt it for your goals.
Protein Swap
Substitute grilled shrimp, salmon, or halloumi cheese for the chicken breast for a different protein source.
Fruit & Nut ChangeFruit & Nut Change
Try grilled peaches or nectarines instead of apricots, and swap almonds for pistachios or walnuts for varied textures and flavors.
Greens & GrainsGreens & Grains
Add cooked quinoa or farro to the base for a heartier meal, or mix in baby spinach or mixed greens with the arugula.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides a significant amount of lean protein, essential for muscle repair, growth, and satiety, helping you feel full longer.
Antioxidant Boost
Apricots are a good source of vitamins A and C, and arugula contains antioxidants like beta-carotene and lutein, which help protect cells from damage.
Fiber-Rich
The combination of apricots and arugula offers dietary fiber, promoting healthy digestion and contributing to blood sugar regulation.
Frequently asked questions
Yes, the lemon-tahini dressing can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. You may need to whisk in a little more water before serving if it thickens.
