arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Ginger Marmalade Chicken Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


4 skinless boneless chicken breast halves

1/3 cup Brennan’s Orange Marmalade

2 Tablespoons minced peeled fresh ginger

2 garlic cloves, minced

1 teaspoon dijon mustard

1 Tablespoon Extra Virgin Olive Oil

1/2 cup roasted red peppers from jar, cut into strips,

1 Tablespoon liquid reserved from red peppers

8 teaspoons Red Wine Vinegar

8 cups mixed salad greens

4 thin red onion slices, separated into rings

Adapted From:

A lively salad that’s perfect on a warm summer evening with a glass of 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.