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Name: Ginger Marmalade Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Thin red onion slices; 1/2 c Prepared roasted; 2 tb Ginger; 1 tb olive oil; 1/3 c Orange marmalade; 1 ts Dijon mustard; 8 c Mixed salad greens; 4 Chicken breast halves; 5 ts Red wine vinegar

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INGREDIENTS

4 Thin red onion slices
1/2 c Prepared roasted
2 tb Ginger
1 tb olive oil
1/3 c Orange marmalade
1 ts Dijon mustard
8 c Mixed salad greens
4 Chicken breast halves
5 ts Red wine vinegar

Servings

INSTRUCTIONS

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

NOTES

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Ginger Marmalade Chicken Salad

4  Thin red onion slices 
1/2 c Prepared roasted 
2 tb Ginger 
1 tb olive oil 
1/3 c Orange marmalade 
1 ts Dijon mustard 
8 c Mixed salad greens 
4  Chicken breast halves 
5 ts Red wine vinegar

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

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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 4 Servings

Calories: 277
Calories from Fat: 87 (31%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.2g
Cholesterol 55.7mg		17 %
Sodium 220.5mg		8 %
Potassium 1088.2mg		29 %
Total Carbohydrate 25.6g		8 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 19.5g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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