Ipanema Grilled Chicken Salad

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Created for rsc #6. i've always had a thing for brazillian food, the mixture of fruity and savory, you can just hear the samba music in the background.

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Steps

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Combine all the marinade ingredients in a bowl.

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Place the chicken in the bowl and marinate for one hour.

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Preheat the grill to medium high.

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Grill the chicken for 10-15 minutes , turning once.

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Cool slightly , cut into cubes and set aside.

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Melt the margarine in a saucepan on medium high heat.

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Add the mushrooms and saute until tender.

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Season with salt and pepper to taste.

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Set aside.

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Combine all the ingredients for the dressing.

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Shake well in a jar or use a whisk to thoroughly combine.

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Shred the lettuce.

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Combine the lettuce with the chicken , mushrooms , apricots , raisins and the dressing.

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Toss gently to combine , and then sprinkle with the cashews.

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Ingredients

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boneless skinless chicken breasts, white wine, olive oil, lemon, zest of, garlic, shiitake mushrooms, margarine, salt and pepper, balsamic vinegar, brown sugar, fresh chives, soy sauce, lettuce, dried apricot, raisins, cashews