Watercress Salad With Riesling-Apricot Chicken

Ever since things started heating up in Kansas City, all I have been craving are SALADS (and lots of ice cream… cold things, you get it). This salad boats with simple, but powerful flavors of the peppery watercress, refreshing cucumber and warm citrus from the grilled apricots and the RIESLING and apricot marinated, grilled chicken.

Servings:

4

Ready In:

45 mins

Calories:

340

Good For:

Lunch

Salad With Riesling-Apricot Chicken

About this Recipe

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I miss Germany’s Fußgängerzonen aka pedestrian zones! I talked a little bit about them before, but what the beauty of a Fußgängerzone is that for just a couple of hours you’re pretending to live life without cars as you’re sitting in the heart of a beautiful, old city like Trier. Trier is actually the city where I grew up and it just so happens to be Germany’s oldest city, backed up with over 2000 years of history! It’s pretty unimaginable in the United States to be without a car if you ask me – especially in Kansas City, where everything is so spread out and public transportation, while in the works, is not really a glamorous way to travel.

 

But back to those German pedestrian zones or Fußgängerzonen – they’re PRIME people watching you guys! Another plus: there are very few restaurants and bars that don’t have outdoor seating. Now this makes people watching really fun. With a Viez-Sprudel in hand (apple cider mixed with sparkling water), and a refreshing salad on the way of course. You were probably wondering when I would find my transition to today’s salad recipe, am I right?

I LOVE ordering German salads because even the side salad (Gemischter Salat) is a beautiful assembly of all sorts of individual little salads like carrot salad, cucumber salad, cabbage salad, tomatoes and greens… and in my opinion, it never gets old! So how about we go ahead and prepare a beautiful sauce using lots of fresh apricots, rosemary, and RIESLING and use it not just as a marinade for some grilled chicken (I grilled it in a grill pan since I needed to watch the baby inside), but also as a sauce to finish it before serving atop a bed of crisp, peppery watercress and refreshing cucumbers. I am pretty sure this would turn any person into a salad lover! The Affentaler Riesling I used for the marinade is a very nicely balanced wine in both sweetness/dryness and acidity, so make sure to pour yourself a glass while you’re cooking and another when you eat the salad (check here to see where you can pick up a bottle.. or a case)! Scroll on down for the recipe.

In case you missed my appearance on Kansas City Live TV yesterday…

 

We’re already so excited for our next trip to Germany coming up in just over a month! We will be staying with my dad in Saarbrücken and my aunt near Bernkastel-Kues, and will also celebrate our daughter’s christening at a small Chapel with my grandpa’s pastor that also spoke at my Oma Sieghilde’s funeral (I mention her a lot in my blog if you have been following along). Are there any special German traditions or foods you’re curious about for when we will be in Germany?

 

What You’ll Need

Marinade/Sauce:

  • 3 apricots (remove stones, cut into chunks)
  • 1/2 c Riesling (I like using Affentaler Riesling here)
  • dash red chili flakes
  • 1 sprig fresh rosemary
  • 1 Tbsp brown sugar
  • salt & pepper

Dressing:

  • 1 lemon (juice only)
  • 2 Tbsp good olive oil
  • 1 tsp dijon mustard
  • 2 tsp good apricot jam
  • salt & pepper

Salad:

  • 2 large chicken breasts, boneless & skinless, butterflied
  • 4 small, Persian cucumbers (or 1 large English cucumber)
  • 2 green onions
  • 1 bunch watercress
  • 1 bunch baby spinach
  • 4 apricots, halved
  • 1 baguette
  • more fresh rosemary (for garnish)
HELPFUL TIPS:

  • Switch It Up: Peaches and Nectarines are in season as well and would make a FABULOUS substitute in case you don’t have ripe apricots on hand.
  • Marinade It: If you have the time, marinade your chicken in the sauce for up to 2 days before grilling it to really have all that flavor sink in.
  • Raining? Use a grill pan instead of grilling your chicken, apricot and bread outside. I also have a baby to keep one eye on, so grilling inside is a lot easier for me!

 

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Helpful Ingredients & Tools


Step By Step Instructions

Step 1

Make the marinade: cut up the apricots for the marinade, add with the other ingredients to a small pot, and bring to a boil. Allow to simmer for about 10 minutes until thickened, then season with salt and pepper.

Step 2

Reserve half to serve on top of the chicken, use the other half to marinade your chicken in for at least 15 minutes and up to 2 days.

Step 3

Make the dressing: whisk together all ingredients to make the dressing that’s super light and refreshing.

Step 4

Wash and dry your produce, thinly slice your cucumbers (a mandolin slicer makes this a lot quicker and will give you perfectly even slices if that brings you unexplained happiness.

Step 5

Grill your chicken, apricot halves and baguette slices, dress the salad and serve on a pretty plate with the sliced, grilled chicken on top and some extra (warmed up is best!) sauce. Guten Appetit!

Next Up:

Blaubeer Käsekuchen

I’m such a sucker for German cheesecake aka Käsekuchen. And that’s what’s up next. Don’t miss it! Subscribe to my blog now.

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.