From Susan’s Sunday column
Brunch Chicken and Fruit Salad
Have you ever cooked with jicama? It just may be the most exciting vegetable that you are not eating. It can be found in most larger grocery markets, and it's always fun to try new things. You may choose this recipe to introduce your family to jicama.
3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons chopped fresh ginger
6 skinned and boned chicken breast halves
1 cored fresh pineapple
1 large jicama, optional
2 cups fresh strawberry halves
1 cup fresh raspberries
Orange-Raspberry Vinaigrette (Recipe follows)
Lettuce leaves
Combine first 4 ingredients; remove 1/4 cup marmalade mixture, and chill. Place chicken in a plastic zip-top bag; pour remaining marmalade mixture over chicken. Seal bag, and refrigerate 8 hours. Cut pineapple into spears; peel jicama and cut into 1/2-inch slices. Place pineapple and jicama in a plastic zip-top bag and add remaining marmalade mixture. Seal and chill at least 8 hours. Remove chicken from marinade and discard the marinade. Drain pineapple mixture. Coat chicken and pineapple with vegetable cooking spray. Grill chicken, covered with grill lid, over medium-high heat 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. Yields 6 servings.
Orange-Raspberry vinaigrette
1/2 cup orange marmalade
1/4 cup raspberry vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
2 tablespoons olive oil
Whisk together all ingredients in a small bowl. Yields 1 cup.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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