Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette Recipe

Name: Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 4-ounce portions; 2 tablespoons lime juice; 4 tablespoons freshly chopped cilantro leaves; 4 cloves finely chopped garlic; 2 teaspoons sugar; 4 tablespoons low-sodium soy sauce; 2 teaspoons ground Szechuan pepper or crushed red pepper; 2 tablespoons freshly chopped mint leaves; 8 large butter lettuce leaves; 6 ounces diced mango; 6 ounces diced papaya; 6 ounces diced pineapple; 20 toasted, lightly salted marcona almonds; 1 recipe Lemon-Ginger Vinaigrette, recipe follows; Lemon-Ginger Vinaigrette; 1/4 cup lemon juice; 1/3 cup unseasoned rice wine vinegar; 1/3 cup orange juice; 1/3 cup champagne vinegar; 2 tablespoons lime juice; 1 1/2 tablespoons honey; 1 tablespoon fish sauce; 4 tablespoons fresh ginger root, grated and finely chopped; 2 tablespoons chopped shallots; 2 tablespoons chopped green onion; 1 tablespoon freshly chopped cilantro leaves; 1 clove garlic, finely chopped; 1 teaspoon grated lemon zest; 1 tablespoon sesame oil; 7 ounces canola oil

Servings: persons

1 pound boneless, skinless chicken breasts, cut into 4-ounce portions
2 tablespoons lime juice
4 tablespoons freshly chopped cilantro leaves
4 cloves finely chopped garlic
2 teaspoons sugar
4 tablespoons low-sodium soy sauce
2 teaspoons ground Szechuan pepper or crushed red pepper
2 tablespoons freshly chopped mint leaves
8 large butter lettuce leaves
6 ounces diced mango
6 ounces diced papaya
6 ounces diced pineapple
20 toasted, lightly salted marcona almonds
1 recipe Lemon-Ginger Vinaigrette, recipe follows
Lemon-Ginger Vinaigrette
1/4 cup lemon juice
1/3 cup unseasoned rice wine vinegar
1/3 cup orange juice
1/3 cup champagne vinegar
2 tablespoons lime juice
1 1/2 tablespoons honey
1 tablespoon fish sauce
4 tablespoons fresh ginger root, grated and finely chopped
2 tablespoons chopped shallots
2 tablespoons chopped green onion
1 tablespoon freshly chopped cilantro leaves
1 clove garlic, finely chopped
1 teaspoon grated lemon zest
1 tablespoon sesame oil
7 ounces canola oil
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds

1
Combine the chicken, lime juice, cilantro, garlic, sugar, soy sauce, pepper and mint in a plastic, re-sealable food storage bag and seal.
2
Shake to combine, then transfer chicken to the refrigerator and allow to marinate for 24 hours.
3
Remove the chicken from the refrigerator and discard marinade.
4
Allow chicken to come to room temperature for 20 minutes.
5
Preheat a grill to high.
6
When the grill is hot, grill the chicken breasts, turning to mark on both sides, until an internal temperature of 165 degrees F, about 8 to 10 minutes, depending on your grill.
7
Remove from the grill and allow to rest briefly before carving each portion into thin slices.
8
When ready to serve, place 2 lettuce leaves on each of 4 plates, and fan the chicken slices on top of the lettuce leaves.
9
Garnish each plate with 1 1/2 ounces of the mango, 1 1/2 ounces of the papaya, 1 1/2 ounces of the pineapple and 5 marcona almonds.
10
Drizzle 2 tablespoons of the Lemon-Ginger Vinaigrette over each salad and serve immediately.
11
Combine all ingredients in a nonreactive container with a tight fitting lid, cover, and shake to combine.
12
Serve immediately or refrigerate for up to 2 days before serving.

3780

kcal

Calories

312

Fat

153

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 32 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breasts, cut into 4-ounce portions, 2 tablespoons lime juice, 4 tablespoons freshly chopped cilantro leaves, 4 cloves finely chopped garlic, and more.

Yes, Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette 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.

Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette

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