Ginger Marmalade Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This lively salad is from Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. Ingredients:
4 skinless boneless chicken breast halves |
1/3 cup orange marmalade |
2 tablespoons minced peeled fresh ginger |
2 garlic clove, minced |
1 teaspoon dijon mustard |
1 tablespoon olive oil (preferably extra-virgin) |
1/2 cup roasted red bell 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 |
Directions:
1. Place chicken on plate. Season with salt and pepper. Mix marmalade, 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.
2. 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.
3. 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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