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Ingredients

• 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
• 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 tablespoons lime juice
• 1 1/2 tablespoons honey
• 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

Description

Cooking Channel Serves Up This Marinated And Grilled Chicken Salad With Tropical Fruits, Marcona Almonds, Baby Lettuces And Lemon-Ginger Vinaigrette Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel