Ginger Marmalade Grilled Chicken Salad
Elevate your salad game with this vibrant Ginger Marmalade Grilled Chicken Salad, a perfect blend of sweet, savory, and zesty flavors. Juicy, marinated chicken breasts are infused with a luscious ginger marmalade and soy sauce marinade, then grilled to perfection for a lightly caramelized finish. Paired with crisp mixed greens, refreshing cucumber, tangy orange segments, and the nutty crunch of toasted almonds, this salad is as nourishing as it is delicious. A drizzle of balsamic vinaigrette ties it all together, making every bite burst with flavor. Ideal for a quick weeknight dinner or a light, satisfying lunch, this recipe comes together in just 35 minutes and is packed with fresh, vibrant ingredients. Healthy, easy-to-make, and simply irresistible, this grilled chicken salad is sure to become a go-to recipe in your collection!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.25 cup Ginger marmalade
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 4 cups Mixed salad greens
- 1 cup Orange segments (peeled and sliced)
- 1 small Cucumber, thinly sliced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Slivered almonds, toasted
- 0.25 cup Balsamic vinaigrette
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together the ginger marmalade, soy sauce, olive oil, and minced garlic to create the marinade.
Place the chicken breasts into a resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Reserve the remaining half for brushing later.
Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and discard the used marinade. Season the chicken with salt and black pepper.
Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Brush the reserved marinade over the chicken during the last 2 minutes of cooking.
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
While the chicken is resting, assemble the salad by arranging the mixed greens, orange segments, cucumber slices, red onion, and toasted almonds on a platter or individual plates.
Top the salad with the sliced grilled chicken and drizzle with balsamic vinaigrette.
Serve immediately and enjoy your Ginger Marmalade Grilled Chicken Salad!
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 73.5 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2462 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
