Chicken and Melon Salad with Orange Basil Dressing
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% |
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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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