Rotisserie chicken with apricots and blackberries (cool)

4 Servings

Ingredients

Quantity Ingredient
1 small Red onion
2 tablespoons Balsamic vinegar
2 tablespoons Brown sugar
1 tablespoon Dijon mustard
2 tablespoons Chopped fresh mint; plus mint leaves, for garnish
1 pinch Salt
Freshly ground pepper; to taste
4 mediums Apricots
2 pounds Cooked chicken breast
1 large Head butter lettuce
small Basket blackberries

Directions

Peel onion, cut in half and slice very thin. In a medium bowl, combine onion with vinegar, brown sugar, mustard and mint. Season with salt and pepper, and let stand 10 minutes at room temperature. Cut apricots in half and remove pits. Slice and add to bowl with onion mixture.

Remove skin and bones from chicken. Tear or cut into large bite-size pieces. Wash and dry lettuce leaves, and arrange on 4 dinner plates.

Before serving, toss chicken with apricot mixture. Using a slotted spoon, place a portion of apricot-chicken mixture on top of lettuce on each plate.

Sprinkle with blackberries. Drizzle remaining juices over all. Garnish with mint leaves.

[Per serving: 274 Calories, 23 percent fat (7⅒ grams),31 percent carbohydrate, 46 percent protein.] EAT-LF ARCHIVE: By Kitpath <phannema@...> 5/18/98.

Notes: If you have the inclination, roast your own chicken. But when time is of the essence, rotisserie or roasted chicken is available at most grocery stores.

Recipe by: Jesse Ziff Cool for SHAPE Cooks (Summer 1998) Posted to EAT-LF Digest by Kitpath <phannema@...> on May 18, 1998

Related recipes