RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5110
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| Recipe Name: |
Ginger Marmalade Chicken Salad - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
8.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.71
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This lively salad is from Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon.
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
2 Tablespoons ginger root minced
5 Teaspoons vinegar, red wine
0.25 Large onion, red thinly sliced, ringed
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Directions:
Place chicken on plate. Season with salt and pepper. Mix marmalade, ginger, garlic and mustard in bowl. Spoon ¼ 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. |
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| Nutrition per Serving: |
| Calories: |
312 |
Total Carbs: |
22.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
3.6 |
Protein: |
44.02 |
| Fiber: |
2.53 |
Sodium: |
138.92 |
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