Ingredients
4
skinless boneless chicken breast halves
2
tbsp minced peeled fresh ginger
1
tbsp olive oil (preferably extra-virgin)
1/2
cup roasted red bell peppers from jar, cut into strips, 1 tbsp liquid reserved
8
cups mixed salad greens
4
thin red onion slices, separated into rings
Directions
1.
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.
2.
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.
3.
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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