Grilled Chicken Salad w/ Tropical Fruits
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| Tue, 05-27-2008 - 3:17pm |
For all you meat eaters out there- I made this for lunch for my girlfriends and it was a huge hit:
Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette
Recipe courtesy Emeril Lagasse, 2007
Show:
Emeril Live
Episode:
Emeril's Spa Cuisine ![]()
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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 (I replaced with diced grapefruit)
20 toasted, lightly salted marcona almonds
1 recipe Lemon-Ginger Vinaigrette, recipe follows
Preheat a grill to high.
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.
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
1/4 cup lemon juice
1/3 cup unseasoned rice wine vinegar
1/3 cup orange juice (Replace with orange crystal light)
1/3 cup champagne vinegar
2 tablespoons lime juice
1 1/2 tablespoons honey (I used Agave nectar, or use Splenda)
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
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.
Yield: about 3 cups


