Grilled Chicken And Fruit Salad

Total Time: 1 hr 24 mins Preparation Time: 1 hr 15 mins Cook Time: 9 mins

Ingredients

• Servings: 6
• 3/4 cup orange marmalade
• 3 tablespoons soy sauce
• 3 tablespoons lemon juice
• 1 1/2 tablespoons chopped fresh ginger
• 6 boneless skinless chicken breast halves
• 1 peeled cored fresh pineapple
• 1 large jicama
• 2 cups fresh strawberries, halves
• 1 cup fresh raspberry
• lettuce leaf
• 1/2 cup orange marmalade
• 1/4 cup raspberry vinegar
• 1 medium jalapeno pepper, seeded and minced
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons olive oil

Recipe

• 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.