"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Salad- Chicken-and-Fruit Salad Recipe

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This recipe for Salad- Chicken-and-Fruit Salad, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Gates
Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cored fresh pineapple
Lettuce leaves
2 cups fresh strawberry halves
1 cup fresh raspberries
6 skinned and boned chicken breast halves
1 cup garlic and lime marinade, divided (we used Lawry's)

Directions:
Directions:
•Place chicken in a zip-top freezer bag; pour 3/4 cup marinade over chicken. Seal and chill 8 hours, turning occasionally.
•Cut pineapple lengthwise into spears. Place pineapple in a zip-top freezer bag; pour 1/4 cup marinade over pineapple. Seal and chill 8 hours.
•Remove chicken from marinade, discarding marinade; drain pineapple, reserving
marinade. Coat chicken and pineapple with cooking spray.
• Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 to
6 minutes on each side or until done. Grill pineapple 2 to 3 minutes on each side.
•Cut chicken into strips; cut pineapple into bite-size pieces.
•Arrange lettuce and chicken on plates. Combine pineapple, strawberry halves,
and raspberries; toss gently with reserved marinade. Serve over chicken.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
Prep: 30 minutes • Cook: 12 minutes
Personal Notes:
Personal Notes:
You must taste this salad to believe the flavor combination. You won't be able to get enough of this tender chicken and juicy fruit in a tangy garlic-lime marinade.
Fix It Faster- Buy a pineapple that has already been cored from your supermarket to make this salad speedy.

 

 

 

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