Chicken and Fruit Salad
Source of Recipe
Southern Living web site - 1996 Recipe Hall of Fame
Southern Living cookbooks are the most common I ever use and this is an excellent main dish salad recipe!
List of Ingredients
1996 Recipe Hall of Fame
3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons chopped fresh ginger
6 skinned and boned chicken breast halves
1 cored fresh pineapple
1 large jícama (optional)
Vegetable cooking spray
2 cups fresh strawberry halves
1 cup fresh raspberries
Orange-Raspberry Vinaigrette (see below)
1/2 cup orange marmalade
1/4 cup raspberry vinegar
1 medium jalapeŇo pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
2 tablespoons olive oil
COMBINE first 4 ingredients; remove 1/4 cup marmalade mixture, and chill.
PLACE chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining marmalade mixture over chicken. Cover or seal, and chill 8 hours, turning occasionally.
CUT pineapple into spears; peel jícama, if desired, and cut into 1/2-inch slices.
PLACE pineapple and jícama in a shallow dish or heavy-duty zip-top plastic bag; pour 1/4 cup reserved marmalade mixture over pineapple mixture. Cover or seal, and chill 8 hours.
REMOVE chicken from marinade, discarding marinade; drain pineapple mixture. Coat chicken and pineapple mixture with cooking spray.
GRILL chicken, covered with grill lid, over medium-high heat (350° to 400ş) 5 to 6 minutes on each side or until done. Grill pineapple and jícama 2 to 3 minutes on each side.
CUT chicken and jícama into thin strips; cut pineapple into bite-size pieces.
COMBINE chicken, jícama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves. Yield: 6 servings.
Prep: 40 min., Chill: 8 hrs., Grill: 12 min.
WHISK together all ingredients in a small bowl. Yield: 1 cup.
Prep: 10 min.