• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade

August 20, 2013 by Jill Foucre Leave a Comment

Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade
2013-08-20 11:30:04
Print
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
By Kelly Sears
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Salads

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience