Apricot Chicken with Endive & Radicchio Salad

Apricot Chicken with Endive & Radicchio Salad
Apricot preserves and Dijon-style mustard flavor this sophisticated grilled chicken salad.
Makes 4
Prep 15 m
Grill 30 m

Ingredients

Directions

  1. 1 of 4 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
  2. 2 of 4 Stir together apricot preserves, mustard, vinegar and 1/4 teaspoon each salt and pepper. Remove 2 tablespoons mixture and set aside.
  3. 3 of 4 Place chicken on grill over direct heat; brush with apricot sauce. Close cover; cook for about 20 minutes, turning pieces and brushing with additional sauce every 5 minutes. Transfer chicken to indirect heat. Continue to cook, turning once, for about 10 minutes or until internal temperature registers 160 degrees on an instant-read thermometer.
  4. 4 of 4 Brush endive and radicchio with 1 tablespoon reserved sauce; place on grill for the last 12 minutes of cook time. Remove from grill and cut into 1-inch pieces. Place pieces in a large bowl and toss with remaining sauce and 1/4 teaspoon each salt and pepper.
Nutrition Information for Apricot Chicken with Endive & Radicchio Salad
Servings Per Recipe: 4
Per Serving: 8 g fiber, 958 mg sodium, 95 g pro., 46 g carb., 694 kcal cal., 3 g sat. fat, 13 g Fat, total, 295 mg chol.