Grilled Chicken and Fruit Salad

Total Time
1hr 24mins
Prep 1 hr 15 mins
Cook 9 mins

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

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.
Most Helpful

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

Cheshire Cat June 15, 2006

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 June 25, 2004