Grilled Chicken and Fruit Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 24mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement