Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade

Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade
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Ingredients
  1. 4 boneless, skinless chicken breast
  2. 10 oz. arugula or mixed greens
  3. 1½ lbs. cippolini onions, peeled
  4. 6 Tablespoons butter
  5. 4 teaspoons honey
  6. 2 oz. sherry vinegar
  7. 4 teaspoons chopped thyme
  8. Salt and pepper
Instructions
  1. Add a small amount of oil to sauté pan and heat over medium-high flame. Once pan is hot, add chicken and sauté 3-4 minutes per side depending on thickness of the cut. Remove from pan, let cool before slicing.
  2. Combine the onions and butter in a sauté pan and cook over low heat until golden brown; add honey and vinegar. Cover with a lid and bake at 325 degrees until tender, about 15 to 20 minutes.
  3. Season with thyme, salt, and pepper and cut into rough medium dice or alternately pulse in a food processor for desired texture.
  4. To plate: Lay a bed of arugula or mixed greens on salad plate, top with sliced chicken, and drizzle with marmalade
Notes
  1. Bittersweet bulbs of the grape hyacinth taste and look like small onions – sometimes referred to as wild onions. For peak flavor, slow simmer or braise
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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