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Ginger Marmalade Grilled Chicken Salad

Ginger Marmalade Grilled Chicken Salad created by NcMysteryShopper

Credit for the original recipe goes to Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Place chicken on plate. Season with salt and pepper. Mix marmalade, jam, 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 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 onions.
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RECIPE MADE WITH LOVE BY

@justcallmetoni
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@justcallmetoni
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"Credit for the original recipe goes to Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability."
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  1. NcMysteryShopper
    Ginger Marmalade Grilled Chicken Salad Created by NcMysteryShopper
    Reply
  2. NcMysteryShopper
    Toni, this is such a wonderful recipe! The Marmalade has such a beautiful flavor of citrus and ginger! I could have drank the dressing.... I let the Chicken marinate for a good 24 hours and I grilled it on the outside grill instead of using the broiler. This is one of my new favorite salad recipes! Thanks toni! *Zaar World Tour 3*
    Reply
  3. Spectatrix
    This was a delicious salad. I did add grape tomatoes to it, which complemented the other flavors very well. Next time I'll probably add a bit of sugar to the marmalade mix and maybe use 50/50 orange and apricot.
    Reply
  4. justcallmetoni
    Credit for the original recipe goes to Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability.
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