Chicken Salad with Warm California Apricot &
Red Onion Vinaigrette

1 Tbsp green peppercorns, drained
1/4 cup cider vinegar
4 ounces red onions, sliced
1 Tbsp extra virgin olive oil
5 ounces California dried apricots, sliced into slivers
1/2 cup chicken stock
1 Tbsp cornstarch
1 Tbsp cold water
1/4 tsp dried tarragon
1/4 tsp dried thyme
1/4 tsp salt
6 white boneless, skinless chicken breasts
Salt as needed
Pepper as needed
9  cups mixed seasonal greens
2 Tbsp black pepper or mixed peppercorns coarsely crushed

Serves:  6

Soak green peppercorns in cider vinegar for 2 hours.

Sauté onions in oil until transparent; add apricot, green peppercorns, vinegar, and stock. Bring to a boil.

Mix cornstarch with cold water to form a slurry. Add to boiling vinaigrette while stirring.

Lower heat. Add tarragon, thyme and salt. Keep warm for later use.

Season chicken with salt and pepper. Place chicken smooth side down in a heavy bottom skillet.

Cook 4 to 6 minutes per side over medium-heat, or until desired doneness.

For each portion: Toss 1 1/2 cups seasonal greens with 2  1/2 ounces warm vinaigrette.

Slice chicken and arrange on top of greens. Sprinkle with crushed pepper. Serve immediately.