Marmalade Chicken With Potato Salad

Marmalade Chicken With Arugula and Potato Salad
Marcus Nilsson
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Hands-On Time
20
minutes
Total Time
20
minutes
Serves 4

Ingredients

3
tablespoons
olive oil, plus more for the grill
1 1/2
pounds
new potatoes (about 15), halved, or quartered if large
1
tablespoon
fresh lemon juice
kosher salt and black pepper
2
cups
arugula
1/2
cup
orange marmalade
1
tablespoon
balsamic vinegar
8
thin chicken cutlets (about 1 1/4 pounds)

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in a steamer basket, and steam until tender, 15 to 18 minutes.
  3. Whisk together the lemon juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the arugula and potatoes and toss to coat.
  4. Whisk together the marmalade, vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper in a shallow dish. Add the chicken and turn to coat.
  5. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve with the salad.
Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 489
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 78 mg
  • Sodium 468 mg
  • Protein 33 g
  • Carbohydrate 58 g
  • Sugar 25 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 69 mg
What does this mean? See Nutrition 101.

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