Ginger Marmalade Grilled Chicken Salad

Name: Ginger Marmalade Grilled Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; 3/8 cup orange marmalade; 1/8 cup apricot jam; 2 1/2 tablespoons minced peeled fresh ginger; 2 garlic cloves, minced; 1 teaspoon Dijon mustard; 1 tablespoon olive oil (preferably extra-virgin); 1/2 cup roasted red pepper, cut into strips, 1 tablespoon liquid reserved; 5 teaspoons red wine vinegar; 8 cups mixed salad greens; 4 slices red onions, thin slices, separated into rings

(2)

Recipe by 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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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

boneless skinless chicken breast halves
³⁄₈

cup orange marmalade
¹⁄₈

cup apricot jam
2 ¹⁄₂

tablespoons minced peeled fresh ginger
2

garlic cloves, minced
1

teaspoon Dijon mustard
1

tablespoon olive oil (preferably extra-virgin)
¹⁄₂

cup roasted red pepper, cut into strips, 1 tablespoon liquid reserved
5

teaspoons red wine vinegar
8

cups mixed salad greens
4

slices red onions, thin slices, separated into rings

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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