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

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Recipe by justcallmetoni

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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:
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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

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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photo by NcMysteryShopper

7/1/2007

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review by NcMysteryShopper

6/30/2007

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*

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review by Spectatrix

6/21/2007

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.

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creation by justcallmetoni

6/15/2007

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.