Apricot Chicken with Farm Fresh Salad
Looking for a fun summer salad that not only tastes amazing, but gets both you and your kiddos to try some new things, then look no further. When I say new things, I’m mostly talking about the generally dreaded brussels sprouts. When cooked, I’m not a fan of them myself, but when they are served raw in a salad they provide a unique twist on an old favorite. I should also note that this recipe began with BBQ sauce, but was switched up to a tangy apricot sauce thanks to some of them arriving in my weekly CSA Box and us never having tried them before. Couldn’t be happier that we finally did. As always, source and buy locally when gathering your ingredients.
Preparation Time: 45 minutes Servings: 4-6
Ingredients for Apricot Sauce and Chicken:
- 6 Apricots, diced and mashed
- 8 oz can of tomato sauce
- 4 dashes of Worcestershire Sauce
- 2 tbsp honey (I used Sunshine Honey Co)
- 1/3 cup brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt & pepper to taste
- Go to seasoning for chicken (I used a roasted garlic & chicken seasoning)
- 1-2 lbs chicken breast tenders (2lbs for 6 people)
- 1 package of bacon, prepared then diced
Ingredients for Salad:
- Brussel Sprouts, 15-20 large or 20-30 small
- Spinach Leaves, 1 large bushel or 2 small
- Shallot, 1 large or 2 small (okay to substitute red onion)
- 2 medium carrots, peeled and shredded
- 5-6 radishes, shredded
- 1 cup Parmesan cheese, shredded
- Juice from 2-3 lemons
- 1/4 cup olive oil (I used Infused Gourmet Co
- 3 tbsps honey (I used Sunshine Honey Co)
Sauce & Chicken Preparation:
- Preheat oven to 350
- Mix apricots, tomato sauce, Worcestershire Sauce, honey, brown sugar, apple cider vinegar, garlic and onion powder, paprika, and a bit of salt and pepper in the bottom of a deep pan.
- Place chicken on top, flipping over to give it a coating of the sauce, then add salt, pepper, and seasoning to taste. Sprinkle your bacon across the top then drizzle everything with a bit more honey.
- Bake uncovered for 30 minutes.
- Chop up leafy portion (I don\’t include the centers) of brussel sprouts into small pieces and spinach into medium pieces (about 3 pieces for medium size leaves).
- Add your shallots and shredded carrots, radishes, and cheese to the bowl then mix well.
- In a small bowl, combine lemon juice, olive oil, and salt, pepper, and seasoning to taste.
- Pour the juice mixture over your salad and mix well
Place salad on the plate then top with 2-3 of your baked chicken tenders. Finish off by drizzling the remaining sauce from the pan on top and adding a bit more shredded Parmesan cheese.
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