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Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette (Emeril Lagasse) Recipe

Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette (Emeril Lagasse) Recipe

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

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Ingredients:

Serving

1 lb boneless, skinless chicken breasts, cut into 4-oz portions
2 tbsp lime juice
4 tbsp freshly chopped cilantro leaves
4 cloves finely chopped garlic
2 tsp sugar
4 tbsp low-sodium soy sauce
2 tsp ground szechuan pepper
2 tbsp freshly chopped mint leaves
8 large butter lettuce leaves
6 oz diced mango
6 oz diced papaya
6 oz diced pineapple
20 toasted, lightly salted marcona almonds
1 recipe lemon-ginger vinaigrette, recipe follows
lemon-ginger vinaigrette
1/4 cup lemon juice
1/3 cup unseasoned rice wine vinegar
1/3 cup orange juice
1/3 cup champagne vinegar
2 tbsp lime juice
1 1/2 tbsp honey
1 tbsp fish sauce
4 tbsp fresh ginger root, grated and finely chopped
2 tbsp chopped shallots
2 tbsp chopped green onion
1 tbsp freshly chopped cilantro leaves
1 clove garlic, finely chopped
1 tsp grated lemon zest
1 tbsp sesame oil
7 oz canola oil
1/2 tsp ground black pepper
2 tbsp sesame seeds

Directions:

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.
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.
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	773.49 Kcal (3238 kJ)
Calories from fat	529.59 Kcal
		% Daily Value*
Total Fat	58.84g	91%
Cholesterol	66.89mg	22%
Sodium	1302.98mg	54%
Potassium	771.93mg	16%
Total Carbs	39.98g	13%
Sugars	27.07g	108%
Dietary Fiber	4.05g	16%
Protein	26.13g	52%
Vitamin C	70.6mg	118%
Vitamin A	0.4mg	12%
Iron	45.7mg	254%
Calcium	106.3mg	11%

Amount Per 100 g
Calories	172.67 Kcal (723 kJ)
Calories from fat	118.22 Kcal
		% Daily Value*
Total Fat	13.14g	91%
Cholesterol	14.93mg	22%
Sodium	290.88mg	54%
Potassium	172.32mg	16%
Total Carbs	8.93g	13%
Sugars	6.04g	108%
Dietary Fiber	0.9g	16%
Protein	5.83g	52%
Vitamin C	15.8mg	118%
Vitamin A	0.1mg	12%
Iron	10.2mg	254%
Calcium	23.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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