Grilled Chicken Salad with Apricots

For the salad
2 teaspoons powdered mustard
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons freshly squeezed orange juice
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, sliced or pounded into cutlets 1/4- to 1/2-inch thick
6 ounces seedless or English cucumbers (unpeeled), cut into 1/4-inch rounds, then cut each round into 1/4-inch sticks (1 1/2 cups)
2 scallions, white and light-green parts only, cut crosswise into thin slices (about 3 tablespoons)
1/3 cup (about 2 ounces) dried apricots, cut into 1/4-inch slices
For the dressing
2 tablespoons Dijon-style mustard
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
Finely grated zest and juice of 1 medium orange (2 teaspoons zest and 1/2 cup juice)
1/2 small bunch of dill, finely chopped (2 tablespoons)
2 tablespoons olive oil


For the salad: Whisk together the mustard, pepper, salt, orange juice and oil in a shallow dish; mix well. Add the chicken cutlets; turn them to coat evenly and let them stand at room temperature for 20 minutes.

Position the top oven rack 4 to 6 inches from the broiling element and preheat the broiler. Line a rimmed baking sheet or broiler pan with aluminum foil.

Arrange the chicken cutlets in a single layer on the foil. Broil for 3 to 4 minutes, then use tongs to turn the cutlets over. Broil for 3 to 4 minutes, until cooked through and just lightly browned.

Let the chicken cool for 10 minutes, then cut it into 1-inch-long pieces that are about 1/4-inch wide; the pieces should be about the same size as the apricots and cucumber. Place in a large bowl, along with the cucumber, scallions and apricots.

For the dressing: Whisk together the mustard, sugar, pepper, salt, orange zest and juice, and dill in a medium bowl. Add the oil in a slow, steady stream, whisking until well blended. Pour the dressing over the salad, stirring to make sure the salad ingredients are evenly coated.

Cover and refrigerate for at least 2 hours and up to overnight. Before serving, stir to redistribute the dressing.