Category: Salads

4 Chicken breast halves skinned and boned

1/3 cup Orange marmalade

2 tbsp Ginger peeled and minced

1 tsp Dijon mustard

1 tbsp Olive oil pref extra-virgin

1/2 cup Prepared roasted red peppers from jar cut into strips 1 tbs liquid reserved

5 tsp Red wine vinegar

8 cup Mixed salad greens

4 Thin red onion slices separated into rings

Place chicken on plate. Season with salt and pepper, Mix marmalade, ginger, garlic and mustard in bowl. Spoon cup marmalade mixture over chicken and turn to coat, Chill chicken and remaining marmalade mixture separately overnight.



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 red onion rings.



Bon Appetit September 1995 Posted to MM-Recipes Digest V3 #301



Date: Sat, 2 Nov 1996 18:57:54 -0500



From: BobbieB1@aol.com