Rotisserie Chicken with Apricots and Blackberries (Cool)

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Try this Rotisserie Chicken with Apricots and Blackberries (Cool) recipe, or contribute your own.


1 sm Red onion
2 tb Brown sugar
1 tb Dijon mustard
2 tb Balsamic vinegar
2 tb Chopped fresh mint; plus
Freshly ground pepper; to
1 lg Head butter lettuce
1 pn Salt
2 lb Cooked chicken breast
4 md Apricots
sm Basket blackberries

Original recipe makes 4 Servings



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 (7.1 grams),31 percent carbohydrate, 46 percent protein.] EAT-LF ARCHIVE: By Kitpath 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 on May 18, 1998

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