Romaine Salad With Chicken, Apricots And Mint Recipe

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Nutrition per serving    (USDA % daily values)
CAL
605
FAT
88%
CHOL
36%
SOD
34%

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Ingredients for 4 servings

4 teaspoons red-wine vinegar

1 cup hot water

1 cup loosely packed mint leaves (about 1/2 bunch), roughly chopped

1 large head romaine lettuce, torn into bite-size pieces (10 cups)

1/2 teaspoon salt, or to taste

4 teaspoons Dijon mustard

2 cups loosely packed mint leaves (about 1 bunch)

1/2 cup sliced almonds, toasted (see Tip)

6 fresh apricots or plums, pitted and cut into wedges

1 pound boneless, skinless chicken breast, trimmed of fat

1/2 cup orange juice

1/2 cup dried apricots

2 tablespoons honey

1/4 cup extra-virgin olive oil

Freshly ground pepper to taste

1 teaspoon freshly grated orange zest

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