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Chicken-and-Fruit Salad

Make a colorful main dish salad by adding strips of grilled chicken to a mixture of fresh pineapple, strawberries and raspberries and topping with a tangy fruit vinaigrette.

Southern Living AUGUST 2001

  • Yield: Makes 6 servings
  • Cook time:12 Minutes
  • Prep time:40 Minutes
  • Chill:8 Hours


  • 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
  • Lettuce leaves


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 400°) 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.


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Chicken-and-Fruit Salad recipe