Marinated And Grilled Chicken Salad With Tropical Fruits, Marcona Almonds, Baby Lettuces And Lemon-Ginger Vinaigrette Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
4945
FAT
1331%
CHOL
36%
SOD
70%

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Ingredients for 4 servings

Lemon-Ginger Vinaigrette

6 ounces diced mango

1 recipe Lemon-Ginger Vinaigrette, recipe follows

2 tablespoons chopped shallots

4 cloves finely chopped garlic

4 tablespoons freshly chopped cilantro leaves

1/3 cup unseasoned rice wine vinegar

1 pound boneless, skinless chicken breasts, cut into 4-ounce portions

1/3 cup orange juice

8 large butter lettuce leaves

2 tablespoons chopped green onion

2 tablespoons sesame seeds

1/3 cup champagne vinegar

1/4 cup lemon juice

20 toasted, lightly salted marcona almonds

7 ounces canola oil

4 tablespoons fresh ginger root, grated and finely chopped

1 tablespoon fish sauce

1 1/2 tablespoons honey

1 clove garlic, finely chopped

1 tablespoon freshly chopped cilantro leaves

2 teaspoons sugar

6 ounces diced pineapple

2 teaspoons ground Szechuan pepper or crushed red pepper

2 tablespoons lime juice

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

4 tablespoons low-sodium soy sauce

6 ounces diced papaya

1 teaspoon grated lemon zest

2 tablespoons freshly chopped mint leaves

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