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    Chicken and Fruit Salad


    Source of Recipe


    Southern Living web site - 1996 Recipe Hall of Fame

    Recipe Introduction


    Southern Living cookbooks are the most common I ever use and this is an excellent main dish salad recipe!

    List of Ingredients




    CHICKEN-AND-FRUIT SALAD
    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)
    Lettuce leaves


    ORANGE-RASPBERRY VINAIGRETTE:

    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

    Recipe



    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.

    ORANGE-RASPBERRY VINAIGRETTE:


    WHISK together all ingredients in a small bowl. Yield: 1 cup.

    Prep: 10 min.


 

 

 


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