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Bon Appétit

Ginger Marmalade Chicken Salad

4.3

(24)

This lively salad is from Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon.

Recipe information

  • Yield

    Serves 4

Ingredients

4 skinless boneless chicken breast halves
1/3 cup orange marmalade
2 tablespoons minced peeled fresh ginger
2 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon olive oil (preferably extra-virgin)
1/2 cup roasted red bell peppers from jar, cut into strips, 1 tablespoon liquid reserved
5 teaspoons red wine vinegar
8 cups mixed salad greens
4 thin red onion slices, separated into rings

Preparation

  1. Step 1

    Place chicken on plate. Season with salt and pepper. Mix marmalade, 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.

    Step 2

    Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.

    Step 3

    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.

TagsSaladChicken BreastChickenPoultryGingerHerbs & SpicesLeafy GreensVegetableMainDinnerLunchNut FreeDairy FreeGluten FreeEasyQuickBroilBon Appétit
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