A lively salad that's perfect on a warm summer evening with a glass of Rose (Saint Laurent Syrah Rose or Badger Mountain Cab Rose). The chicken needs to marinate overnight so plan ahead.
Place chicken on a plate. Season with salt and pepper. Mix marmalade, ginger, garlic, and mustard in bowl. Spoon ¼ cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture overnight.
Preheat broiler. Arrange chicken on broiler pan. Broil chicken until 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.