Name: Ginger Marmalade Chicken Salad
Yield: Serves 4
Ingredients: 4 skinless boneless chicken breast halves; 1/3 cup orange marmalade; 2 tablespoons minced peeled fresh ginger; 2 garlic clove, minced; 1 teaspoon Dijon mustard; 1 tablespoon olive oil (preferably extra-virgin); 1/2 cup roasted red bell peppers from jar, cut into strips, 1 tablespoon liquid reserved; 5 teaspoons red wine vinegar; 8 cups mixed salad greens; 4 thin red onion slices, separated into rings

This lively salad is from Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon.

Recipe information

Yield
Serves 4

Ingredients

4 skinless boneless chicken breast halves

1/3 cup orange marmalade

2 tablespoons minced peeled fresh ginger

2 garlic clove, minced

1 teaspoon Dijon mustard

1 tablespoon olive oil (preferably extra-virgin)

1/2 cup roasted red bell peppers from jar, cut into strips, 1 tablespoon liquid reserved

5 teaspoons red wine vinegar

8 cups mixed salad greens

4 thin red onion slices, separated into rings

Preparation

Step 1
Place chicken on plate. Season with salt and pepper. Mix marmalade, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.
Step 2
Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
Step 3
Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.

TagsSalad Chicken Breast Chicken Poultry Ginger Herbs & Spices Leafy Greens Vegetable Main Dinner Lunch Nut Free Dairy Free Gluten Free Easy Quick Broil Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes