• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

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

  • 4servings
  • 35minutes

Add to MenuAdd to Calendar

Source: www.cookingchanneltv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, E, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breasts, cut into 4-ounce portions

  2. 4 tablespoons freshly chopped cilantro leaves

  3. 4 cloves finely chopped garlic

  4. 2 teaspoons sugar

  5. 4 tablespoons low-sodium soy sauce

  6. 2 teaspoons ground Szechuan pepper or crushed red pepper

  7. 2 tablespoons freshly chopped mint leaves

  8. 8 large butter lettuce leaves

  9. 6 ounces diced mango

  10. 6 ounces diced papaya

  11. 6 ounces diced pineapple

  12. 20 toasted, lightly salted marcona almonds

  13. 1 recipe Lemon-Ginger Vinaigrette, recipe follows

  14. Lemon-Ginger Vinaigrette

  15. 1/4 cup lemon juice

  16. 1/3 cup unseasoned rice wine vinegar

  17. 1/3 cup orange juice

  18. 1/3 cup champagne vinegar

  19. 2 tablespoons lime juice

  20. 1 1/2 tablespoons honey

  21. 1 tablespoon fish sauce

  22. 4 tablespoons fresh ginger root, grated and finely chopped

  23. 2 tablespoons chopped shallots

  24. 2 tablespoons chopped green onion

  25. 1 tablespoon freshly chopped cilantro leaves

  26. 1 clove garlic , finely chopped

  27. 1 teaspoon grated lemon zest

  28. 1 tablespoon sesame oil

  29. 7 ounces canola oil

  30. 1/2 teaspoon ground black pepper

  31. 2 tablespoons sesame seeds

Instructions Jump to Ingredients ↑

  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.

  5. 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.

  6. Yield: about 3 cups

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback