Grilled Chicken And Fruit Salad
- 3/4 cup orange marmalade
- 3 tablespoons soy sauce
- 3 tablespoons lemon juice
- 1 1/2 tablespoons chopped fresh ginger
- 6 boneless skinless chicken breast halves
- 1 peeled cored fresh pineapple
- 1 large jicama
- 2 cups fresh strawberries, halves
- 1 cup fresh raspberry
- lettuce leaf
- Orange-Raspberry Vinaigrette
- 1/2 cup orange marmalade
- 1/4 cup raspberry vinegar
- 1 medium jalapeno pepper, seeded and minced
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons olive oil
- To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
- Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
- Cut pineapple into spears.
- Peel jicama and cut into 1/2-inch slices.
- Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
- Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
- Take chicken out of marinade bag and discard marinade.
- Drain pineapple mixture.
- On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
- Grill pineapple and jicama 2-3 minutes on each side.
- Cut chicken, pineapple, and jicama into bite-sized pieces.
- Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
- Serve salad over lettuce leaves.
orange marmalade, soy sauce, lemon juice, fresh ginger, chicken, pineapple, jicama, fresh strawberries, fresh raspberry, orangeraspberry vinaigrette, orange marmalade, raspberry vinegar, jalapeno pepper, fresh cilantro, olive oil
Taken from www.food.com/recipe/grilled-chicken-and-fruit-salad-92358 (may not work)