Grilled Chicken And Fruit Salad - cooking recipe

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

Preparation

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