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 skinned and boned chicken breast halves
• 1 cored fresh pineapple
• 1 large jicama (optional)
• Vegetable cooking spray
• 2 cups fresh strawberry halves
• 1 cup fresh raspberries
• Lettuce leaves

1. Combine first 4 ingredients; remove 1/4 cup marmalade mixture, and chill.
2. Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining marmalade mixture over chicken. Cover or seal, and chill 8 hours, turning occasionally.
3. Cut pineapple into spears; peel jicama, if desired, and cut into 1/2-inch slices.
4. Place pineapple and jicama in a shallow dish or heavy-duty zip-top plastic bag; pour 1/4 cup reserved marmalade mixture over pineapple mixture. Cover or seal, and chill 8 hours.
5. Remove chicken from marinade, discarding marinade; drain pineapple mixture. Coat chicken and pineapple mixture with cooking spray.
6. Grill chicken, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 5 to 6 minutes on each side or until done. Grill pineapple and jicama 2 to 3 minutes on each side.
7. Cut chicken and jicama into thin strips; cut pineapple into bite-size pieces.
8. Combine chicken, jicama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves.

orange marmalade, soy sauce, lemon juice, fresh ginger, chicken, pineapple, juedcama, vegetable cooking spray, fresh strawberry halves, fresh raspberries

Taken from www.myrecipes.com/recipe/chicken-and-fruit-salad-0 (may not work)