Ginger Marmalade Grilled Chicken Salad Recipes

GINGER MARMALADE GRILLED CHICKEN SALAD

Ginger Marmalade Grilled Chicken Salad image

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.

Provided by justcallmetoni

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 272.7, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 352.3, Carbohydrate 29.7, Fiber 0.8, Sugar 22.4, Protein 27.9

GINGER MARMALADE CHICKEN SALAD

Ginger Marmalade Chicken Salad image

Categories Salad Chicken Ginger Leafy Green Broil Marinate Chill Bon Appétit

Yield Serves 4

Number Of Ingredients 10

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

Steps:

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.
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.

GINGER CHICKEN SALAD SUPREME

Ginger Chicken Salad Supreme image

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Provided by LynnNM

Categories Salad

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Steps:

Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g

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