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Ginger Marmalade Chicken Salad
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Serves 4 |
Sweet, tangy and totally sweet.
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 |
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