Apricot preserves, Dijon mustard and chopped fresh tarragon make a terrific dressing for this grilled chicken and couscous salad.
What You Need
Original recipe yields 6 servings
1/3 cup apricot preserves
2 Tbsp. GREY POUPON Dijon Mustard
3 Tbsp. chopped fresh tarragon, divided
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.)
3 cups tightly packed torn mixed salad greens
2 cups cooked couscous
1/2 cup PLANTERS Sliced Almonds, toasted
1/2 cup chopped dried apricots
2 green onions, thinly sliced
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Let's Make It
Heat grill to medium-high heat.
Mix preserves and mustard in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until warmed. Stir in 1 Tbsp. tarragon. Combine 2 Tbsp. preserves mixture with dressing; reserve for later use.
Grill chicken 6 to 8 min. or until done (165ºF), turning after 4 min. and brushing occasionally with remaining preserves mixture.
Toss salad greens with couscous, nuts, apricots and onions in large bowl. Add reserved dressing mixture; mix lightly. Serve with chicken.
Prepare as directed, using boneless skinless chicken thighs and increasing the grilling time to 8 to 10 min. or until chicken is done (165ºF).
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.