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
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/