Ginger Marmalade Grilled Chicken Salad

Description

Credit for the original recipe goes to jorge navarro, the chef-owner of café navarro, a cozy, caribbean-style spot in eugene, oregon. This particular rendition includes my improvisations based on taste and ingredient availability.

Ingredients

• Boneless Skinless Chicken Breast Halves
• Orange Marmalade
• Apricot Jam
• Fresh Ginger
• Garlic Cloves
• Dijon Mustard
• Olive Oil
• Roasted Red Pepper
• Red Wine Vinegar
• Mixed Salad Greens
• Red Onions

Instructions

1. Place chicken on plate
2. Season with salt and pepper
3. Mix marmalade, jam, ginger, garlic and mustard in bowl
4. Spoon 1 / 4 cup marmalade mixture over chicken and turn to coat
5. Chill chicken and remaining marmalade mixture separately overnight
6. Preheat broiler
7. Arrange chicken on broiler pan
8. Broil until chicken is cooked through, about 5 minutes per side
9. Cool slightly
10. Spread remaining marmalade mixture over chicken
11. Cut chicken crosswise into thin strips
12. Whisk oil, reserved liquid from peppers and vinegar in large bowl
13. Season with salt and pepper
14. Add salad greens, pepper strips and chicken
15. Toss to coat
16. Top salad with onions