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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Salad- Chicken-and-Fruit Salad Recipe

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This recipe for Salad- Chicken-and-Fruit Salad is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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