Grilled Chicken And Fruit Salad Recipe

Name: Grilled Chicken And Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup orange marmalade; 3 tablespoons soy sauce; 3 tablespoons lemon juice; 1 1/2 tablespoons chopped fresh ginger; 6 boneless skinless chicken breast halves; 1 peeled cored fresh pineapple; 1 large jicama; 2 cups fresh strawberries, halves; 1 cup fresh raspberry; lettuce leaf; Orange-Raspberry Vinaigrette; 1/2 cup orange marmalade; 1/4 cup raspberry vinegar; 1 medium jalapeno pepper, seeded and minced; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons olive oil

Servings: persons

3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons chopped fresh ginger
6 boneless skinless chicken breast halves
1 peeled cored fresh pineapple
1 large jicama
2 cups fresh strawberries, halves
1 cup fresh raspberry
lettuce leaf
Orange-Raspberry Vinaigrette
1/2 cup orange marmalade
1/4 cup raspberry vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
2 tablespoons olive oil

1
To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
2
Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
3
Cut pineapple into spears.
4
Peel jicama and cut into 1/2-inch slices.
5
Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
6
Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
7
Take chicken out of marinade bag and discard marinade.
8
Drain pineapple mixture.
9
On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
10
Grill pineapple and jicama 2-3 minutes on each side.
11
Cut chicken, pineapple, and jicama into bite-sized pieces.
12
Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
13
Serve salad over lettuce leaves.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup orange marmalade, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 1 1/2 tablespoons chopped fresh ginger, and more.

Yes, Grilled Chicken And Fruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken And Fruit Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions