Apricot Dijon Pork Or Chicken Salad Recipe

Ingredients for Apricot Dijon Pork Or Chicken Salad

• 1/2 cup apricot preserves
• White Wine Vinegar
• Dijon Style Mustard
• Ginger Powder
• 1-1.5 lb pork tenderloin (or 2 cooked chicken breasts, approximately 1 lb total)
• Mixed Salad Greens
• Apricot Halves
• 1/4 cup dried cranberries
• Blue Cheese
• Green Onions
• Pecan Pieces

How to Make Apricot Dijon Pork Or Chicken Salad

1. In a small bowl, whisk together 1/2 cup apricot preserves, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, and 1 teaspoon grated fresh ginger.
2. Mix well. Reserve 3/4 cup for salad dressing; set aside.
3. Butterfly the 1-1.5 lb pork tenderloin (or use 2 cooked chicken breasts, approximately 1 lb total).
4. Grill or broil tenderloin 6-8 inches from heat source for 5-6 minutes per side, or until internal temperature reaches 145°F (63°C) for pork or 165°F (74°C) for chicken.
5. During the last 2 minutes of cooking, brush the tenderloin (or chicken breasts) with the remaining apricot mixture.
6. Remove the tenderloin (or chicken) from heat and let cool slightly on a cutting board.
7. In a large bowl, combine 5 oz baby spinach, 1/2 cup canned apricot halves (drained), 1/4 cup dried cranberries, 4 oz crumbled blue cheese (or feta), 1/4 cup pecans (or walnuts), and 1/4 cup thinly sliced red onion.
8. Divide the salad mixture among 4 plates.
9. Slice the cooled tenderloin (or chicken) into 1/2-inch strips.
10. Arrange the sliced meat on top of the salad.
11. Drizzle with the reserved apricot dressing just before serving.