Apricot Chicken with Endive & Radicchio Salad

Apricot preserves and Dijon-style mustard flavor this sophisticated grilled chicken salad.

Apricot Chicken with Endive & Radicchio Salad
Servings: 4 Prep 15 mins Grill 30 mins

Ingredients

  • 2/3 cup apricot preserves
  • 3 tablespoons Dijon mustard
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package chicken pieces (about 5 pounds), skin removed, wings discarded and breasts cut in half diagonally
  • 2 heads endive, stem and outer leaves removed, cut in half lengthwise
  • 1 small head radicchio, out leaves removed, cut in half lengthwise

Make It

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.

2. Stir together apricot preserves, mustard, vinegar and 1/4 teaspoon each salt and pepper. Remove 2 tablespoons mixture and set aside.

3. Place chicken on grill over direct heat; brush with apricot sauce. Close cover; cook for about 20 minutes, turning pieces and brushing with additional sauce every 5 minutes. Transfer chicken to indirect heat. Continue to cook, turning once, for about 10 minutes or until internal temperature registers 160 degrees on an instant-read thermometer.

4. Brush endive and radicchio with 1 tablespoon reserved sauce; place on grill for the last 12 minutes of cook time. Remove from grill and cut into 1-inch pieces. Place pieces in a large bowl and toss with remaining sauce and 1/4 teaspoon each salt and pepper.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 694, Fat, total (g): 13, chol. (mg): 295, sat. fat (g): 3, carb. (g): 46, fiber (g): 8, pro. (g): 95, sodium (mg): 958, Percent Daily Values are based on a 2,000 calorie diet.