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.
How to Make It
Step 1
Combine first 4 ingredients; remove 1/4 cup marmalade mixture, and chill.
Step 2
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.
Step 3
Cut pineapple into spears; peel jícama, if desired, and cut into 1/2-inch slices.
Step 4
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.
Step 5
Remove chicken from marinade, discarding marinade; drain pineapple mixture. Coat chicken and pineapple mixture with cooking spray.
Step 6
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.
Step 7
Cut chicken and jícama into thin strips; cut pineapple into bite-size pieces.
Step 8
Combine chicken, jícama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves.
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