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

5 5

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

5 5

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.