Add sizzle to dinner salad with chicken hot off the grill and a peppy
fruit salsa.

From http://www.internationalcookingportal.com

Prep Time:40 min
Start to Finish:40 min
makes:2 servings
serving size:1 Serving

Apricot Salsa
1/3 cup orange juice
1/4 cup chopped dried apricots
1 tablespoon apricot preserves
1 teaspoon olive or vegetable oil
1/3 cup chopped red bell pepper
1 tablespoon chopped fresh cilantro
1 medium green onion, sliced (1 tablespoon)
1/2 teaspoon grated orange peel
Salad
2 boneless skinless chicken breasts (5 oz each)
1/4 teaspoon garlic salt
3 cups bite-size pieces mixed salad greens

1. Reserve 1 tablespoon of the orange juice; set aside. In 1-quart
saucepan, heat apricots and remaining orange juice to boiling. Reduce
heat; simmer uncovered 3 to 5 minutes or until most of the orange
juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 1
tablespoon orange juice, the preserves and oil. Stir in apricot
mixture and remaining salsa ingredients; set aside.
2. Heat gas or charcoal grill. Sprinkle chicken with garlic salt.
Place chicken on grill. Cover grill; cook over medium heat 15 to 20
minutes, turning once, until juice of chicken is clear when center of
thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
3. Divide salad greens between 2 plates. Top with chicken and salsa.

Cover and grill over medium-low heat.