Marmalade Chicken With Arugula and Potato Salad

Ingredients

• 1 1/2  pounds  new potatoes (about 15), halved, or quartered if large
• 1  tablespoon  fresh lemon juice
• 3  tablespoons  olive oil
• 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. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. In a large bowl, whisk together the lemon juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula and potatoes and toss to coat.
2. Meanwhile, heat grill to medium-high. In a shallow dish, whisk together the marmalade, vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper. Add the chicken and turn to coat. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve with the salad.