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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.
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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.
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3
Cut pineapple into spears.
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4
Peel jicama and cut into 1/2-inch slices.
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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.
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6
Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
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7
Take chicken out of marinade bag and discard marinade.
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8
Drain pineapple mixture.
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9
On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
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10
Grill pineapple and jicama 2-3 minutes on each side.
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11
Cut chicken, pineapple, and jicama into bite-sized pieces.
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12
Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
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13
Serve salad over lettuce leaves.
