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Grilled Chicken and Fruit Salad

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“A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.”
1hr 24mins

Ingredients Nutrition


  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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