Chicken and Fruit Salad
Chicken and Fruit Salad is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 6. One serving contains 338 calories, 26g of protein, and 3g of fat. If you have raspberries, lettuce leaves, pineapple, and a few other ingredients on hand, you can make it. To use up the raspberries you could follow this main course with the Vanilla Cupcakes with Lemon Cream and Raspberries as a dessert.
Instructions
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 or seal, and chill 8 hours, turning occasionally.
Cut pineapple into spears or chunks; peel jicama and cut into 1/2-inch slices.
Place pineapple and jicama in a shallow dish or heavy-duty zip-top plastic bag; pour 1/4 cup reserved marmalade mixture over pineapple mixture. Cover or seal, and chill 8 hours.
Remove chicken from marinade, discarding marinade; drain pineapple mixture. Coat chicken and pineapple mixture with vegetable cooking spray.
Grill chicken, covered with grill lid, over medium-high heat (350 to 40
5 to 6 minutes on each side or until done. Grill pineapple and jicama 2 to 3 minutes on each side.
Cut chicken and jicama into thin strips; cut pineapple into bite-size pieces.
Combine chicken, jicama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette.
Serve over lettuce leaves.