Chicken marinated and cooked in orange marmalade and ginger makes a great salad. Plan ahead to marinate the chicken overnight.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 4 chicken breast halves, skinned and boned
- 1/3 cup orange marmalade
- 2 Tablespoons ginger, peeled and minced
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 Tablespoon extra-virgin olive oil
- 1/2 cup prepared roasted red 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:
Place chicken on plate. Season with salt and pepper. Mix marmalade, ginger, garlic, and mustard in bowl. Spoon 1/4 cup of the marmalade mixture (reserving excess in separate container) over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.
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.
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.
Yield: 4 servings
Recipe Source: Bon Appetit (Pantheon)
Reprinted with permission.
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.
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.
Yield: 4 servings
Recipe Source: Bon Appetit (Pantheon)
Reprinted with permission.
