Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade

Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade
  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
  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
  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
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