Grilled Chicken and Fruit Salad

Name: Grilled Chicken and Fruit Salad
Prep time: 1 h 15 min
Cook time: 9 min
Total time: 1 h 24 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time."

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Ready In:: 1hr 24mins
Ingredients:: 15
Serves:: 6

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
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

directions

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.

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Reviews

This is one of my favorite recipes for summer, and one of my most requested, as well.

Cheshire Cat
This was a dynamite salad. Yowie!!! Very fresh tasting and a nice mixture of flavors and colors. My husband and I felt like grilling and we wanted something different and unique. This one fits that description to a tee. We are having out-of-town friends over for the weekend and are going to make this one again. Thanks Nurse Di.

Harmonywill