Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad
Show: Bobby Flay's Barbecue AddictionEpisode: Wine & Dine Barbecue
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- Recipe categories: Fruit, Grapes, Apricot, Poultry, Chicken,
- recipe
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Total Reviews: 12
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By Leesher
down south
on March 08, 2012
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This is really delish, healthy and easy. I used white wine vinegar (not chardonnay specific, used 1 jalapeno instead of 3 serrano and served on a bed of spinach instead of using the watercress. This will go in our regular rotation.
By peppermints
on October 26, 2011
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This is truly a 5 star dish--it looks great on the plate and it tastes even better! I served this to my family and even my three year old grandson loved it. I was so impressed that I took pictures and posted it Facebook. I served this with a red potato, corn, tomato and basil salad.
By erin k-b
Historic City in VA
on August 09, 2011
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Easy, amazing flavour, beautiful on the plate. A perfect dish for summer, we all loved it!
By ndmt_3
San Jose, CA
on August 07, 2011
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Delicious! Easy to make and great to eat.
By LUVLAFEETE
texas
on August 04, 2011
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complete fab...it's the first recipe that got me to actually sign up and leave a review. the flavors are beyond wonderful. watch the chicken it will cook fast. again, i cannot say enough...
By bkrieger
Meadow vista,ca
on June 25, 2011
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I loved this recipe. It was super easy an turn out like a five star dish. Only tip, would be to keeps close eye on the chicken it cooks fast. Yummy !
By SuziQ58
on June 19, 2011
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WOW!!!!Grilling was never my strong point,was either overcooked or flambayed This was so easy!!! Everyone LOVED the flavors. This one is a keeper. Can't wait to try the
Cedar planked burgers!!!
By harperoni
Pennsylvania
on June 18, 2011
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Excellent! Impressed foodie guests with this meal. There wasnt a morsel left of any plate.
I made the vinaigrette and the apricot goo in the morning and the grape salad about an 90 mins before people arrived so i was able to spend time with guests.
Only question and /or change - red fresnos are not avaiable here so i used seranos. I removed the seeds and found there wasnt much heat of flaor. Next time i will either keep the seeds or increase the amount of peppers.
By kamman1
on June 18, 2011
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Absolutely to die for - better than any restaurant meal. I followed the entire recipe exactly except that my fresno chili was really hot so I just used one. The chardonnay vinegar really makes this dish. I almost substituted champaign or white balsamic and am so glad I made a trip to our local goumet market to get the chardonnay vinegar. Fellow cooks - don't sub out that vinegar!! I served over garlic and olive oil couscous that really absorbed the flavors of the vinaigrette and the grape salad. Fabulous recipe. Wonder if this would also be good over mahi-mahi.....?
By patinlj_10549943
La Jolla, CA
on June 14, 2011
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This was an easy, delicious and different week night meal. I basically followed the recipe - except brined the chicken (always brine chicken and heated the glase for 1min in the microwave made it easier to spread. The apricot glaze really sent the chicken over the top.