Ipanema Grilled Chicken Salad

READY IN: 40mins
Recipe by Mirj2338

Created for RSC #6. I've always had a thing for Brazillian food, the mixture of fruity and savory, you can just hear the samba music in the background.

Top Review by Susie D

This recipe includes a very different combo of ingredients, but it all works well together. I did add some purple cabbage for additional color. I really liked the slightly stong tasting balsamic vinagrerette, especially on the fruit. The only part of this recipe I would change would be to feature raw mushrooms instead of cooked. I found them a tad mushier than I like. This recipe has a lot going for it!!

Ingredients Nutrition


  1. Combine all the marinade ingredients in a bowl
  2. Place the chicken in the bowl and marinate for one hour
  3. Preheat the grill to medium high
  4. Grill the chicken for 10-15 minutes, turning once
  5. Cool slightly, cut into cubes and set aside
  6. Melt the margarine in a saucepan on medium high heat
  7. Add the mushrooms and saute until tender
  8. Season with salt and pepper to taste
  9. Set aside
  10. Combine all the ingredients for the dressing
  11. Shake well in a jar or use a whisk to thoroughly combine
  12. Shred the lettuce
  13. Combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
  14. Toss gently to combine, and then sprinkle with the cashews

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