Ginger Marmalade Chicken Salad
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: Epicurious.com
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.