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Ginger Marmalade Chicken Salad
Serves 4 |
Sweet, tangy and totally sweet.
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Ingredients:
| 4 skinless boneless chicken breast halves |
| 1/3 cup orange marmalade |
| 2 tablespoons minced fresh ginger |
| 2 cloves garlic, minced |
| 1 teaspoon Dijon mustard |
| 1 tablespoon extra-virgin olive oil |
| 1/2 cup canned red bell peppers, cut into strips, liquid reserved |
| 5 teaspoons red wine vinegar |
| 8 cups mixed salad greens |
| 4 slices red onion, separated into rings |
Directions:
- Season chicken with salt and pepper. Place chicken in a sealable bag.
- Mix together 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 cooking pan. Broil chicken for 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 red onions.
| Cooking Method: | Broil |
| Main Ingredient: | Chicken Breast |
| Course: | Salad |
Crisp on the outside, gooey on the inside.
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