Shrimp and Greens Salad

1. For the Orange-Chipotle Dressing, combine finely shredded orange peel, orange juice, brown sugar, white wine vinegar, fresh oregano or thyme, olive oil, chipotle chilies in adobo sauce, garlic and salt in a screw-top jar. Cover and shake well.

2. Toss sweet pepper and fresh apricots (if using) with about two-thirds of the Orange-Chipotle Dressing in a 13x9x2-inch baking pan. Bake, uncovered, in a 450 degree F oven for 5 minutes. Stir in shrimp or chicken, mango or papaya, and canned apricots ( if using). Bake, uncovered, 10 to 12 minutes more, or until shrimp is opaque or chicken is tender and no longer pink and fruits are tender, stirring after 5 minutes. Remove from oven. Drain off liquids into a large bowl and combine with remaining dressing. Toss warm dressing mixture with torn greens or spinach leaves and place on six serving plates. Top with roasted shrimp or chicken mixture. Makes 6 servings.