Spicy Chicken, Cucumber And Apricot Salad

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Washington Post


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2 teaspoons powdered mustard

1/2 teaspoon freshly ground black pepper

1/8 teaspoon salt

2 tablespoons freshly squeezed orange juice

2 tablespoons olive oil

1 pound boneless, skinless chicken breast, sliced or pounded into cutlets 1/4- to 1/2-inch thick

6 ounces seedless or English cucumbers (unpeeled), cut into 1/4-inch rounds, then cut each round into 1/4-inch sticks (1 1/2 cups)

2 scallions, white and light-green parts only, cut crosswise into thin slices (about 3 tablespoons)

1/3 cup (about 2 ounces) dried apricots, cut into 1/4-inch slices

2 tablespoons Dijon-style mustard

1/2 teaspoon sugar

Finely grated zest and juice of 1 medium orange (2 teaspoons zest and 1/2 cup juice)

1/2 small bunch of dill, finely chopped (2 tablespoons)

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