Citrus-Picante Chicken & Melon Salad
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
serves
6
(about 1 1/3 cups each)
Ingredients
cost per recipe: $16.73
The price is determined by the national average.
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1
lemon
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1
lime
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1
orange
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2
cups Pace® Picante Sauce
-
1
pound skinless, boneless chicken breast halves
-
3
tablespoons honey
-
2
cups diced cantaloupe
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2
cups diced honeydew melon
-
1
red bell pepper, diced (about 1 cup)
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6
romaine lettuceleaves
How to Make It
Step 1
Grate the zest and squeeze the juice from the lemon, the lime and the orange.
Step 2
Stir the picante sauce, juices and zest in a medium bowl. Reserve 1 1/4 cups for the dressing. Pour the remaining picante sauce mixture into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
Step 3
Lightly oil the grill rack and heat the grill to medium-high. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade. Remove the chicken to a cutting board. Let the chicken stand for 10 minutes. Chop the chicken. Discard the remaining marinade.
Step 4
Stir the honey and reserved picante sauce mixture in a large bowl. Add the chicken, cantaloupe, honeydew and pepper and toss to coat. Serve the chicken mixture on the lettuce leaves.
