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Ginger Marmalade Chicken Salad
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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.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
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Ginger Marmalade Chicken Salad
Serves 4
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.
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