Grilled Chicken and Fruit Salad |
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Prep Time: 1 Minutes Cook Time: 9 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time. Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. Cut pineapple into spears.
4. Peel jicama and cut into 1/2-inch slices.
5. 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.
6. Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
7. Take chicken out of marinade bag and discard marinade.
8. Drain pineapple mixture.
9. On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
10. Grill pineapple and jicama 2-3 minutes on each side.
11. Cut chicken, pineapple, and jicama into bite-sized pieces.
12. Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
13. Serve salad over lettuce leaves.
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