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Salad: 3/4 cup orange marmalade 3 tablespoons soy sauce 3 tablespoons lemon juice 1 1/2 tablespoons chopped fresh ginger 6 skinned and boned chicken breast halves 1 cored fresh pineapple Vegetable cooking spray 2 cups fresh strawberry halves 1 cup fresh raspberries Lettuce leaves 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 Combine first 4 ingredients; remove 1/4 cup marmalade mixture and chill. Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining marmalade mixture over chicken. Cover and seal, and chill 8 hours, turning occasionally. Cut pineapple into spears. Place pineapple in a shallow dish or heavy-duty zip-top plastic bag; pour 1/4 cup reserved marmalade mixture over pineapple. Cover, seal and chill 8 hours. Remove chicken from marinade, discarding marinade; drain pineaplle. Coat chicken and pineapple with cooking spray. Grill chicken, covered with grill lid, over medium-high heat (350 degrees to 400 degrees), 5-6 minutes on each side or until done. Grill pineapple 2-3 minutes on each side. Cut chicken into thin strips; cut pineapple into bite-size pieces. Combine chicken, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves. Orange-raspberry vinaigrette: Whisk together all ingredients in a small bowl. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |