Chicken and Melon Salad with Orange Basil Dressing

Tested Till Perfect

serve with: Dinner Rolls

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 433
pro 38 g
total fat 21 g
sat. fat 3 g
carb 24 g
fibre 4 g
chol 84 mg
sodium 521 mg
% RDI: -
calcium 9%
iron 19%
vit A 92%
vit C 77%
folate 47%
    1 tbsp (15 mL) grated orange rind
    1/2 cup (125 mL) orange juice
    1/4 cup (50 mL) vegetable oil
    2 tbsp (25 mL) chopped fresh basil
    1 tbsp (15 mL) Dijon mustard
    1/2 tsp (2 mL) each salt and pepper
    4 boneless skinless chicken breasts
    Half cantaloupe
    6 cups (1.5 L) torn mixed salad greens
    1 carrot, diced
    1 stalk celery, diced
    1 cup (250 mL) croutons
    1/2 cup (125 mL) salted cashews or peanuts

Preparation:

In large bowl, whisk together orange rind and juice, oil, basil, mustard, salt and pepper; pour 1/2 cup (125 mL) into large shallow dish. Add chicken, turning to coat; marinate in refrigerator for 15 minutes.

Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, 10 to 12 minutes. Let cool slightly before slicing crosswise.

Meanwhile, peel, seed and cut cantaloupe into wedges; add to grill. Close lid and cook, turning halfway through, until grill-marked, 5 minutes.

Meanwhile, to dressing in bowl, add greens, carrot, celery, croutons and cashews; toss to coat. Divide among plates. Top with chicken and cantaloupe.





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