Ginger Marmalade Grilled Chicken Salad
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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INGREDIENTS
Nutrition- 3⁄8cup orange marmalade
- 1⁄8cup apricot jam
- 2 1⁄2tablespoons minced peeled fresh ginger
- 2
- 1teaspoon Dijon mustard
- 1
- 1⁄2cup roasted red pepper, cut into strips, 1 tablespoon liquid reserved
- 5teaspoons red wine vinegar
- 8cups mixed salad greens
- 4
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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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