Best 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

GRILLED GINGER-SESAME CHICKEN SALAD

Grilled Ginger-Sesame Chicken Salad image

Make and share this Grilled Ginger-Sesame Chicken Salad recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup reduced sodium soy sauce
3 tablespoons very finely chopped peeled fresh ginger
3 tablespoons canola oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon sriracha Asian chili sauce
1 teaspoon kosher salt
2 (9 ounce) boneless skinless chicken breast halves
1/4 cup red wine vinegar
1/4 cup minced green onion (white and green parts)
1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
2 carrots, cut into matchstick-size strips (or shredded)
3 green onions, thinly sliced on a sharp diagonal (white and green parts)
2/3 cup lightly packed fresh cilantro leaves
1/2 cup slivered almonds, toasted
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seed (optional)

Steps:

Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
Cut chicken crosswise into 1/4-inch-thick slices.
For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

LEMON-GINGER CHICKEN SALAD

Lemon-Ginger Chicken Salad image

Excellent recipe! Good by itself, on rolls, or between slices of bread. I served this at both of my daughters' baptism parties when they were wee little ones. Very popular--one of my all-time favorite dishes. From one of my all-time favorite cookbooks, "Creme de Colorado", a junior league cookbook.

Provided by rochsann

Categories Brunch

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise (Please, not Miracle Whip, unless you just have to)
1/4 cup sour cream ("light" is fine)
1 tablespoon sugar
1/2 teaspoon freshly grated lemon, rind of
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups cubed cooked chicken
1 cup green seedless grapes or 1 cup red seedless grapes
1 cup sliced celery
1/3 cup slivered almonds, toasted,cooled to room temperature

Steps:

In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
Add chicken, grapes, celery, and almonds.
Cover and chill at least two hours before serving.

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