This is a wonderful main dish salad for a hot summer night. To save time, grill the chicken early in the day and chill. Serve the chicken either hot or cold. It can be reheated in the microwave to serve warm. The warmed chicken and veggies on the cool crisp greens are delicious.
4 skinless, boneless chicken breast halves
salt and pepper
| 3/4 cup orange marmalade | 2 tsp. honey mustard |
| 1- 2 Tbs. freshly grated ginger | 1 Tbs. soy sauce |
| 1 clove garlic, minced |
| 2 Portobello mushrooms | 8 cups mixed salad greens |
| 1 each red and yellow pepper | red onion, cut into very thin rings |
| olive oil |
| 1/3 reserved marinade | 2 Tbs. Balsamic vinegar |
| 2 - 3 Tbs. olive or salad oil | thin dressing with orange juice |
Combine in bowl marmalade, ginger, garlic, mustard, and soy sauce. Warm slightly in microwave to melt marmalade. Mix well and cool before adding to chicken. Reserve and set aside 1/3 of this for dressing. Place half of the remaining marinade in heavy plastic bag. Season chicken and place in bag. Chill for 2 hours or overnight. Cut peppers in half and clean out inside stuff. Brush peppers and mushrooms with olive oil. Season with salt and pepper and grill until just tender. Set aside and slice veggies into strips.
Grill chicken, brushing with marinade in bag, until juice run clear.
Dressing: Combine reserved 1/3 marinade with dressing ingredients. Thin dressing to desired taste with orange juice. Place greens on four plates. Divide peppers and mushrooms (should be warm) onto plates. Slice each chicken breast and place on plate Top with a few sliced onions and drizzle with dressing. Garnish with grape tomatoes.
NOTE: Vegetable quantity and type are your favorites.
Serves 4.