Ginger Chicken Salad

4 boneless chicken breasts
1/3 cup orange marmalade
1 clove garlic, minced
2 tsp The Ginger PeopleĀ® Organic Minced Ginger
1 tsp Dijon Mustard
1 tbsp extra virgin olive oil
1/2 cup prepared roasted red peppers from jar, cut into strips, 1 tbsp liquid reserved
5 tsp red wine vinegar
Salt and pepper
8 cups mixed salad greens
1 small red onion, thinly sliced

Season chicken with salt and pepper. Mix marmalade, minced ginger, garlic and mustard in bowl. Spoon 1/4 cup of the marmalade mixture (set aside excess mixture) over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately for 2 to 24 hours. 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. 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. Makes 4 servings.

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