Grilled Chicken & Apricot Salad

Name: Grilled Chicken & Apricot Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g chicken breast (boneless, skinless, patted dry); 2 tbsp olive oil (divided (1 tbsp for chicken, 1 tbsp for dressing)); 0.25 tsp salt (for seasoning chicken); 1 pinch black pepper (for seasoning chicken); 1 pinch garlic powder (for seasoning chicken); 200 g mixed salad greens (washed and dried); 4 pcs apricot (ripe but firm, pitted and sliced into wedges); 3 tbsp almonds (slivered or sliced, toasted); 3 tbsp feta cheese (crumbled); 0.25 pcs red onion (medium, thinly sliced); 1 tbsp honey (for dressing); 2 tbsp lime juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, char-kissed chicken breast nestled on a bed of crisp greens with sweet summer apricots, crunchy almonds, and crumbled feta. A bright honey-lime dressing ties everything together in this vibrant salad that feels light but keeps you full.

PREP

15m

COOK

12m

SERVES

1 CUP

332 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the chicken and heat the grill.
1.Pat 400 g chicken breasts completely dry with paper towels.
2.Drizzle 1 tbsp olive oil over the chicken and rub to coat evenly.
3.Season both sides with 0.25 tsp salt, 1 pinch black pepper, and 1 pinch garlic powder.
4.Heat a grill pan over medium-high heat until a drop of water sizzles and evaporates on contact.
grill · ~12 min
Grill the chicken.
1.Place seasoned chicken on the hot grill pan and cook undisturbed for 6 minutes until golden grill marks form.
2.Flip and cook the other side for 5-6 minutes, or until internal temperature reaches 165°F (74°C).
3.Transfer chicken to a cutting board and rest for 5 minutes before slicing.
TIPResist the urge to move the chicken for the first 6 minutes — it releases naturally when a good sear forms.
mix · ~1 min
Whisk the honey-lime dressing.
1.In a small bowl, combine 1 tbsp honey, 2 tbsp fresh lime juice, and the remaining 1 tbsp olive oil.
2.Add 1 pinch salt and 1 pinch black pepper.
3.Whisk vigorously until the dressing is smooth and emulsified, about 30 seconds.
prep · ~3 min
Slice the apricots and onion.
1.Pit 4 ripe apricots and slice each into thin wedges.
2.Thinly slice 0.25 red onion into half-moons.
3.Toast 3 tbsp slivered almonds in a dry pan over medium heat until fragrant and lightly golden, about 2 minutes.
TIPWatch the almonds closely — they go from toasted to burnt in seconds.
assemble · ~2 min
Assemble the salad.
1.Arrange 200 g mixed salad greens on a large platter or divide among 4 plates.
2.Slice the rested chicken against the grain into thin strips.
3.Scatter chicken slices, apricot wedges, and red onion over the greens.
4.Sprinkle 3 tbsp toasted almonds and 3 tbsp crumbled feta on top.
garnish
Drizzle the dressing and serve immediately.
Give the honey-lime dressing a quick stir and drizzle generously over the assembled salad. Serve right away while the chicken is still warm and the greens are crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken completely dry before seasoning to ensure a proper sear and golden grill marks.
2
Let the grilled chicken rest for a full 5 minutes before slicing to keep it juicy and tender.
3
Toast the slivered almonds in a dry pan just until fragrant — they burn quickly and taste bitter if overdone.
4
Use ripe but firm apricots so they hold their shape when sliced and don't turn mushy in the salad.
5
Toss the greens with a tiny bit of dressing first, then arrange toppings, for even flavor in every bite.
6
Slice the rested chicken against the grain for shorter, more tender strips that are easier to eat.

RECIPE VARIATIONS

Adapt it for your goals.

nut free

Nut-free

Replace the slivered almonds with toasted sunflower seeds or pumpkin seeds for a similar crunch without the allergen.

dairy free

Dairy-free

Omit the feta cheese or substitute with a dairy-free crumbled alternative, such as a cashew-based feta or simply extra toasted almonds for texture.

low carb / keto

Low-carb / keto

Swap the honey in the dressing for a keto-friendly sweetener like allulose or monk fruit, and increase the almonds and feta for more fat and protein.

protein swap salmon

Protein swap - salmon

Replace the chicken breast with grilled or pan-seared salmon fillets — the rich, fatty fish pairs beautifully with the sweet apricots and tangy lime dressing.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Chicken breast is a lean, high-quality protein that supports muscle repair and keeps you full without excess saturated fat.

✓

Vitamin A from Apricots

Fresh apricots are rich in beta-carotene, which the body converts to vitamin A for healthy vision and immune function.

✓

Healthy Fats from Almonds

Almonds provide monounsaturated fats and vitamin E, an antioxidant that supports skin health and reduces inflammation.

✓

Calcium and Probiotics from Feta

Feta cheese contributes calcium for bone health and contains beneficial probiotics due to its brine-cured fermentation process.

✓

Low Added Sugar Dressing

The honey-lime dressing uses just a tablespoon of honey for sweetness, keeping added sugar minimal compared to many bottled dressings.

QUESTIONS?

Frequently asked questions

Yes, an outdoor grill works perfectly — just preheat to medium-high and cook the chicken for the same time, turning once, until it reaches 165°F internally.