You are here: Home » Recipes » Apricot-Glazed Chicken Salad Apricot-Glazed Chicken Salad Yield 4 servings Prep 35 minutes Cook A sprightly Apricot Ginger Vinaigrette tops Apricot-Glazed Chicken, sauteed and placed on a bed of cabbage, spinach and romaine. PrintEmail Ingredients 2 teaspoons Dijon mustard2 tablespoons olive oil4 -- boneless skinless chicken breast halves (about 1 pound)6 cups torn Romaine lettuce3 cups torn baby spinach1 cup shredded purple cabbage8 -- grape tomatoes, quartered1/2 -- sweet onion, thinly sliced1 -- red bell pepper, julienne cut1/2 cup crumbled feta cheese1/2 cup dried sour cherries1/2 cup pine nuts -- Freshly ground black pepper -- Apricot Ginger Vinaigrette Dressing Instructions Heat oven to 350F. For glaze, in a small dish mix apricot preserves and mustard. Set aside. In a 12-inch skillet, heat oil on medium high; add chicken breasts and brown on both sides about 2 minutes. Transfer chicken to baking dish. Brush chicken on both sides with apricot glaze. Bake 350F oven 15 to 20 minutes turning once and basting halfway through cooking time till chicken is well done. Remove from oven and cover with foil while assembling other ingredients. In a large bowl, toss Romaine lettuce, spinach, cabbage, tomato, onion, bell pepper and dried cherries. Mound on 4 dinner plates. Top with warm sliced chicken. Sprinkle with feta cheese, pine nuts and freshly ground pepper. Drizzle with dressing. Serve immediately. Apricot Ginger Vinaigrette Dressing: In a small bowl, with hand held blender or whisk mix 1/2 cup apricot preserves, 1/4 cup rice vinegar, 2 teaspoon fresh grated ginger and 1/2 teaspoon salt. Slowly add 2 tablespoons olive oil, blend.