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Chicken, Shrimp And Fruit Salad


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1 to 2 teaspoon canola oil

1/2 cup thinly sliced shallots (2 to 3 shallots)

2 medium cloves garlic, cut into very thin slivers

4 to 6 ounces boneless, skinless chicken breast or chicken tenderloins, rinsed and patted dry

1 teaspoon kosher salt, plus more to taste

16 large shrimp, peeled and deveined

1 teaspoon sugar

3 tablespoons freshly squeezed lemon or lime juice

1 medium granny smith apple

2 to 3 small serrano chili peppers, stemmed, seeded and cut thinly crosswise

1 cup red or black seedless grapes, cut in half horizontally

1 cup green seedless grapes, cut in half horizontally

1 orange, peeled and segmented (pith removed)

Freshly ground black pepper

1/4 cup roasted unsalted peanuts, coarsely chopped

1/2 head Boston or butter lettuce, leaves washed and dried

2 tablespoons coarsely chopped cilantro leaves

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