Grilled Tropical Chicken Salad

½ fresh, ripe pineapple
¼ medium fresh, ripe papaya
2 ripe mangos
6 oz. fresh raspberries
2 chicken breasts
Raspberry Chipotle Barbecue Sauce
Spring Mix lettuce
Pineapple Vinaigrette, recipe follows
Sliced almonds, optional

Preheat an indoor or outdoor grill to medium heat.
Prepare the fruit. For the pineapple, remove the peel and cut it into quarters lengthwise; remove the core by cutting along the inside length just around the woody center. Depending on the size of the pineapple, cut the quarters in half or thirds lengthwise. For the papaya, cut it in half lengthwise and then lengthwise again into sizes similar to the pineapple. Prepare the mangos by identifying where the pit is and then cutting the fruit along the long sides of the seed. (There are mango gadgets that do this for you, but if you don’t eat mangos very often then I would suggest just using your knife.) For the raspberries, fill a bowl with cold water and gently place the fruit in the water. Allow them to sit in the water for a few minutes to clean them off and then allow them to dry completely on a paper towel.
Place the chicken and the prepared fruit pieces on a medium hot grill, being sure to watch the fruit closely so that it doesn’t burn; when the fruit is warmed through and has sufficient grill marks, remove it from the grill and allow to cool slightly. When the chicken is cooked through, baste it with a little bit of the raspberry chipotle barbecue sauce and allow it to set before removing it from the grill. Cut the fruit into bite-size pieces and the chicken into strips.
For the salads, arrange the lettuce in large salad bowls or on dinner plates. Arrange the grilled fruit on top of the lettuce, dividing evenly among the dishes, and top with the strips of grilled chicken. Sprinkle the fresh raspberries over the top of the salad and drizzle with the pineapple vinaigrette. If you’d like, you may also sprinkle some sliced almonds on top of the salads.

Pineapple Vinaigrette:
6 oz. pineapple juice
2 Tbsp. almond oil
1 Tbsp. apple cider vinegar
1 Tbsp. dried parsley (or 2 Tbsp. fresh, minced)
1 tsp. fresh lemon verbena, minced

Mix all of the ingredients in an airtight container with a lid and shake vigorously for 30 seconds. The dressing must be mixed well each time it is served, as the other ingredients separate from the oil. (No refrigeration is necessary.)