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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 1 |
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Make a colorful main dish salad by adding strips of grilled chicken to a mixture of fresh pineapple, strawberries and raspberries and topping with a tangy fruit vinaigrette. Ingredients:
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 jícama (optional) |
vegetable cooking spray |
2 cups fresh strawberry halves |
1 cup fresh raspberries |
orange-raspberry vinaigrette |
lettuce leaves |
Directions:
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 jícama, if desired, and cut into 1/2-inch slices.
4. Place pineapple and jícama 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 (350° to 400°) 5 to 6 minutes on each side or until done. Grill pineapple and jícama 2 to 3 minutes on each side.
7. Cut chicken and jícama into thin strips; cut pineapple into bite-size pieces.
8. Combine chicken, jícama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves.
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