Spicy Chicken, Cucumber ad Apricot Salad

prep time:: 20 min
total time:: 20 min plus 2 hours fridge time

Makes 4-6 servings

Karolyn Stuver

ingredients

For the salad

2 t powdered mustard
1/2 t freshly ground black pepper
1/8 t salt
2 T freshly squeezed orange juice
2 T olive oil
1 lb boneless, skinless chicken breast, sliced into 1/2-1/4" strips
6 ounces cucumbers, cut into 1/4" sticks
2 scallions, cut thinly
1/3 cup dried apricots, ct into 1/4-slices

For the dressing

2 T Dijon-style mustard
1/2 t sugar
1/2 t freshly ground black pepper
1/8 t salt
Finely grated zest and juice of 1 medium orange
1/2 small bunch of dill, finely chopped
2 T olive oil

directions

For the chicken

1
Whisk together the mustard, pepper, salt, orange juice and oil in a shallow dish and mix well. Add the chicken, turn to coat and let them stand at room temperature for 20 minutes.
2
Broil or grill the chicken. Then let cool. Cut into smaller pieces as desired. Place in a large salad bowl with apricots and cucumber.

For th dressing

Whisk toether he mustard, sugar, pepper, salt, orange zest and juice and dill. Add oil slowly until well blended. Pour dressing over salad and toss. Cover and refrigerate for at least 2 hours.