- 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
- 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.