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Chicken and Fruit Salad

Oxmoor House
Yield 6 servings
Turn a colorful fresh fruit salad into a main dish by adding strips of tasty grilled chicken.


  • 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 jicama (optional)
  • 2 cups fresh strawberry halves
  • 1 cup fresh raspberries
  • Orange-Raspberry Vinaigrette
  • Lettuce leaves

How to Make It

  1. Combine first 4 ingredients; remove 1/4 cup marmalade mixture, and chill.

  2. Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining

  3. marmalade mixture over chicken. Cover or seal, and chill 8 hours, turning occasionally.

  4. Cut pineapple into spears or chunks; peel jicama and cut into 1/2-inch slices.

  5. Place pineapple and jicama 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.

  6. Remove chicken from marinade, discarding marinade; drain pineapple mixture. Coat chicken and pineapple mixture with vegetable cooking spray.

  7. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until done. Grill pineapple and jicama 2 to 3 minutes on each side.

  8. Cut chicken and jicama into thin strips; cut pineapple into bite-size pieces. Combine chicken, jicama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves.

The Coastal Living Cookbook