Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade

August 20, 2013

Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade

Ingredients

4 boneless, skinless chicken breast
10 oz. arugula or mixed greens
1½ lbs. cippolini onions, peeled
6 Tablespoons butter
4 teaspoons honey
2 oz. sherry vinegar
4 teaspoons chopped thyme
Salt and pepper

Instructions

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.
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.
Season with thyme, salt, and pepper and cut into rough medium dice or alternately pulse in a food processor for desired texture.
To plate: Lay a bed of arugula or mixed greens on salad plate, top with sliced chicken, and drizzle with marmalade

Notes

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/