Ingredients1 h 25 m servings 208 cals
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- 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.
- 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.
- 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.
Per Serving: 208 calories; 1.3 g fat; 31.2 g carbohydrates; 19.2 g protein; 44 mg cholesterol; 739 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.