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Citrus-Picante Chicken and Melon Salad

"Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!"
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Ingredients

1 h 25 m servings 208 cals
Original recipe yields 6 servings

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Directions

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  1. Grate the zest and squeeze the juice from the lemon, the lime and the orange.
  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.
  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.
  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.

Nutrition Facts


Per Serving: 208 calories; 1.3 g fat; 31.2 g carbohydrates; 19.2 g protein; 44 mg cholesterol; 739 mg sodium. Full nutrition

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Reviews

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OMG! OMG! It was so scrumptious that the amount I'd made for me as leftover-lunch the next day was gone before the next day. Downsized it for three servings using 1/2 of a farm-fresh muskmelon a...

Your outcome will depend upon the quality of the melon, so choose wisely or get professional help. My wife and I loved this dish.

I followed the recipe exactly as written. It turned out so YUMMY!! We had this a meal. Good the next day and had plenty of leftovers. I would definitely recommend this recipe to anyone looking f...