Zesty Ginger Citrus Grilled Chicken Salad
Inspired by the original recipe from Jorge Navarro of Café Navarro, this Zesty Ginger Citrus Grilled Chicken Salad combines the vibrancy of Caribbean flavors with a fresh salad twist. The marinated chicken breasts are grilled to perfection, kissed with a sweet and tangy ginger marmalade, and served over a bed of crisp mixed greens. Topped with colorful roasted red peppers and vibrant red onion rings, this salad is not only visually appealing but also incredibly flavorful. Perfect for a summer meal, this dish celebrates the essence of fresh ingredients and culinary creativity.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (trimmed and pounded to an even thickness)
orange marmalade
3/8 cup (for marinating and glazing)
apricot jam
1/8 cup (for marinating and glazing)
minced peeled fresh ginger
2 1/2 tablespoons (freshly minced)
garlic cloves
2 (minced)
Dijon mustard
1 teaspoon (for marinating)
olive oil
1 tablespoon (preferably extra-virgin)
roasted red pepper
1/2 cup (cut into strips, with 1 tablespoon liquid reserved)
red wine vinegar
5 teaspoons (for dressing)
mixed salad greens
8 cups (freshly washed)
red onions
4 (thinly sliced and separated into rings)
Instructions
1
Begin by seasoning the chicken breasts with salt and pepper on all sides and arranging them on a plate.
2
In a mixing bowl, combine the orange marmalade, apricot jam, minced ginger, minced garlic, and Dijon mustard. Mix well until the ingredients are fully integrated.
3
Spoon 1/4 cup of the marmalade mixture over the seasoned chicken, turning to coat evenly. Cover the chicken and the remaining marmalade mixture separately and refrigerate overnight to allow the flavors to meld.
4
On the day of serving, preheat your broiler to high heat. Place the marinated chicken on a broiler pan and broil for about 5 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5
Once the chicken is cooked, remove it from the oven and allow it to cool slightly. Then, spread the remaining marmalade mixture evenly over the grilled chicken.
6
Slice the chicken crosswise into thin strips for easy serving.
7
In a large salad bowl, whisk together the olive oil, reserved liquid from the roasted red peppers, and red wine vinegar. Season with salt and pepper to taste.
8
Add the mixed salad greens, roasted red pepper strips, and sliced chicken to the bowl. Toss gently until all ingredients are well-coated with the dressing.
9
To finish, garnish the salad with the thin slices of red onion and serve immediately for a fresh and flavorful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Ginger Citrus Grilled Chicken Salad?
It is a Caribbean-inspired dish featuring marinated chicken, mixed greens, roasted red peppers, and a zesty ginger-citrus glaze.
Who is the original inspiration for this recipe?
The recipe is inspired by Jorge Navarro of Cafe Navarro.
What ingredients are in the marinade?
The marinade consists of orange marmalade, apricot jam, minced fresh ginger, minced garlic, and Dijon mustard.
How long should the chicken be marinated?
For the best flavor, the chicken should be refrigerated in the marinade overnight.
What type of chicken is recommended?
The recipe calls for four boneless skinless chicken breast halves, trimmed and pounded to an even thickness.
How do you cook the chicken according to the recipe?
The chicken is broiled on high heat for approximately 5 minutes on each side.
What internal temperature should the chicken reach?
The chicken is safely cooked when it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
When do you apply the final glaze?
The remaining marmalade mixture is spread evenly over the grilled chicken after it has been cooked and cooled slightly.
How should the chicken be sliced?
The chicken should be sliced crosswise into thin strips for easy serving on the salad.
How is the salad dressing made?
The dressing is made by whisking together olive oil, reserved liquid from the roasted red peppers, red wine vinegar, salt, and pepper.
What kind of greens are used in this recipe?
The recipe uses 8 cups of fresh mixed salad greens.
How are the roasted red peppers prepared?
The roasted red peppers are cut into strips, and one tablespoon of their liquid is reserved for the dressing.
How should the red onions be prepared for garnish?
The red onions should be thinly sliced and separated into rings.
Is this a good summer meal?
Yes, the fresh ingredients and vibrant flavors make it an ideal dish for summer.
What are the primary flavor notes of this salad?
The salad is described as sweet, tangy, and zesty with a hint of ginger and citrus.
Can I use extra-virgin olive oil for the dressing?
Yes, the recipe specifically suggests using extra-virgin olive oil for the salad dressing.
How much ginger is required?
You will need 2 and a half tablespoons of freshly minced peeled ginger.
What is the purpose of the Dijon mustard in the marinade?
The Dijon mustard helps integrate the flavors and adds a slight tang to the marinade.
What can I use if I do not have apricot jam?
While the recipe calls for apricot jam, you could substitute it with more orange marmalade or a peach preserve.
Why should the chicken breasts be pounded to an even thickness?
Pounding the chicken ensures that it cooks evenly and remains tender during the broiling process.
Is this chicken salad spicy?
The salad is zesty and aromatic from the ginger, but it is not heat-spicy unless you add chili.
Can I grill the chicken instead of broiling it?
Yes, outdoor grilling is a perfectly suitable alternative to using the broiler.
How many cups of salad greens are needed for this recipe?
The recipe requires 8 cups of mixed salad greens.
What unique ingredient is used in the dressing?
The dressing uses the reserved liquid from the jar of roasted red peppers for extra flavor.
How many garlic cloves are in the recipe?
The marinade uses two minced garlic cloves.
When should I season the chicken?
Season the chicken with salt and pepper on all sides before applying the marinade.
How much red wine vinegar is used?
The recipe calls for five teaspoons of red wine vinegar for the dressing.
Does this recipe require advance planning?
Yes, because the chicken needs to marinate overnight, you should begin preparation a day in advance.
What is the final step before serving?
The final step is to garnish the salad with the red onion rings and serve immediately.
Is the marinade and the glaze the same mixture?
Yes, the same marmalade and ginger mixture is used for both the overnight marinade and the final glaze.