Grilled Chicken, Apricot, And Walnut Salad

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Diamond Nuts


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6 boneless, skinless, chicken breasts, about 2 ½ pounds

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

6 fresh apricots, halved and pitted

9 cups mesclun salad or spring mix

1 cup cherry tomatoes, quartered

6 ounces green beans, trimmed and cooked

1 cup Diamond walnuts halves and pieces, toasted


1 tablespoons white wine vinegar

1 teaspoon Dijon mustard

¼ teaspoon Kosher salt

4 tablespoons extra virgin olive oil

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