Grilled Chicken and Melon Salad

By The Canadian Living Test Kitchen

9 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	475475 cal
pro	22 g22g pro
total fat	26 g26g total fat
sat. fat	3 g3g sat. fat
carb	47 g47g carb
fibre	9 g9g fibre
chol	42 mg42mg chol
sodium	257 mg257mg sodium
% RDI:	-
calcium	77 calcium
iron	1818 iron
vit A	149149 vit A
vit C	395395 vit C
folate	6565 folate

This lunch or light supper salad is a cornucopia of sweet melon, mellow avocado, savoury grilled chicken and bright citrus flavourings. You can prepare the dressing, grill the chicken and scoop out the melons earlier in the day for last-minute assembly.

Ingredients

1 tsp grated orange rind 1 1tsp tspgrated orange rind
1 tsp grated lime rind 1 1tsp tspgrated lime rind
1/4 cup orange juice 1/4 1/4cup cuporange juice
1/4 cup lime juice 1/4 1/4cup cuplime juice
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
2 tsp grated gingerroot 2 2tsp tspgrated gingerroot
1/2 tsp hot pepper flakes 1/2 1/2tsp tsphot pepper flakes
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 boneless skinless chicken breasts 2 2boneless skinless chicken breastboneless skinless chicken breasts
1 1sweet red peppersweet red peppers, cored, seeded and quartered
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
2 large cantaloupes 2 2large cantaloupecantaloupes
1 stalk lemongrass , optional1 1stalk stalklemongrass, optional
2 avocados 2 2avocadoavocados
1/4 cup chopped fresh basil 1/4 1/4cup cupchopped fresh basil or coriander
2 tbsp finely chopped red onion 2 2tbsp tbspfinely chopped red onion
4 lime wedges , (optional)4 4lime wedges, (optional)

Preparation

In liquid measure, whisk together lime and orange rinds and juices, oil, ginger, hot pepper flakes, salt and pepper. Reserving half for salad, pour remaining dressing into bowl; add chicken, red pepper and garlic, turning to coat. Cover and marinate in refrigerator for 20 minutes. (Make-ahead: Marinate for up to 2 hours.)

Discarding marinade, place chicken and red pepper, skin side down, on greased grill over medium-high heat; close lid and grill until red pepper is lightly charred, about 6 minutes. Remove red pepper and let cool. Turn chicken; grill until no longer pink inside, about 4 minutes longer. Let cool. Cut chicken and red pepper into bite-size chunks.

Meanwhile, halve cantaloupes on slight angle; remove seeds. With melon baller, neatly scoop out flesh into large bowl; set aside. With edge of spoon, smooth insides of melon shells; place, cut side down, on rack to drain.

Cut 3-inch (8 cm) piece from bottom white part of lemongrass (if using), removing tough outer layer; cut into paper-thin slices. Halve, pit and peel avocados; cut into 3/4-inch (2 cm) cubes.

Add lemongrass (if using), avocados, chicken, red pepper, basil and onion to cantaloupe balls; pour reserved dressing over top and mix gently. Spoon into melon shells; garnish with lime wedges (if using).

Source : Canadian Living Magazine: August 2003