Take half of the mixture to make marinade, put in bowl large enough to hold all chicken fillets, cover chicken in marinade place in fridge for minimum 1 hour, overnight is preferable.
With the other half of mixture add the remaining ingredients, mango chutney, honey, 2 of the apricots (chopped into small piece), ½ the toasted flaked almonds and coriander. Mix well and put aside until serving.
Make sure your BBQ is adequately hot for cooking the chicken, cook the fillets on both sides for 5 – 7 minutes until meat is cooked all the way through.
Slice the chicken, place the salad leaves in the serving dish, arrange the cooked chicken over the top, sprinkle the rest of the apricots, almonds and serve with the sauce.