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

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

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

1/2 teaspoon ground black pepper

2 tablespoons sesame seeds

Directions

  1. Combine the chicken, lime juice, cilantro, garlic, sugar, soy sauce, pepper and mint in a plastic, re-sealable food storage bag and seal. Shake to combine, then transfer chicken to the refrigerator and allow to marinate for 24 hours. Remove the chicken from the refrigerator and discard marinade. Allow chicken to come to room temperature for 20 minutes.
  2. Preheat a grill to high.
  3. 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. Remove from the grill and allow to rest briefly before carving each portion into thin slices.
  4. When ready to serve, place 2 lettuce leaves on each of 4 plates, and fan the chicken slices on top of the lettuce leaves. 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. Drizzle 2 tablespoons of the Lemon-Ginger Vinaigrette over each salad and serve immediately.

Lemon-Ginger Vinaigrette

Yield: about 3 cups
  1. Combine all ingredients in a nonreactive container with a tight fitting lid, cover, and shake to combine. Serve immediately or refrigerate for up to 2 days before serving.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.