Marmalade Chicken With Potato Salad

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 489 calories
    • 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


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


  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.