Chicken Salad Tropicale

1. 1

   Mix dressing, marmalade and ginger until well blended.

2. 2

   Remove 2-1/4 qt.

3. 3

   of the dressing mixture (or 3/4 cup of the dressing mixture for trial recipe) to use for drizzling over the salad.

4. 4

   Place chicken on hot grill or rack of broiler pan.

5. 5

   Grill or broil 4 to 5 min.

6. 6

   on each side or until chicken is cooked through (165 degrees F), brushing occasionally with the remaining dressing mixture.

7. 7

   Discard any remaining dressing mixture used for brushing on the chicken.

8. 8

   Cut chicken across the grain into 1/4-inch-thick slices.

9. 9

   For each serving: Cover each serving plate with 2 cups (3 oz.)

10. 10

    of the greens; top with 1/4 cup (2 oz.)

11. 11

    of the kiwi and 1/2 cup (3 oz.)

12. 12

    each of the peaches and chicken.

13. 13

    Drizzle with 3 Tbsp.

14. 14

    (1-1/2 oz.)

15. 15

    of the reserved dressing mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.