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Marmalade Chicken With Potato Salad

Marmalade Chicken With Arugula and Potato Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

Nutritional Information

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

Quick Tip

New Potatoes
To make this whole meal on the grill, toss the potatoes with olive oil, salt, and pepper and wrap them securely in a packet of heavy-duty aluminum foil. Grill over medium-low heat until tender, 30 to 35 minutes.

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