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Ginger Marmalade Chicken Salad
Rate this Recipe
Sweet, tangy and totally sweet.
|4 skinless boneless chicken breast halves|
|1/3 cup orange marmalade|
|2 tablespoons minced fresh ginger|
|2 cloves garlic, minced|
|1 teaspoon Dijon mustard|
|1 tablespoon extra-virgin olive oil|
|1/2 cup canned red bell peppers, cut into strips, liquid reserved|
|5 teaspoons red wine vinegar|
|8 cups mixed salad greens|
|4 slices red onion, separated into rings|
- Season chicken with salt and pepper. Place chicken in a sealable bag.
- Mix together 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.
- Preheat broiler. Arrange chicken on cooking pan. Broil chicken for about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
- 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 red onions.