Citrus-Picante Chicken & Melon Salad

Campbell's Citrus-Picante Chicken & Melon Salad Recipe

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

At a glance

Prep

30 min.

Total

1 hr. 25 min.

Serves

6

Servings: 1 1/3 cups each

Marinate: 30 min.

Stand: 10 min.

Grill: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 lemon
1 lime
1 orange
2 cups Pace® Picante Sauce
1 pound skinless, boneless chicken breast halves
3 tablespoons honey
2 cups diced cantaloupes
2 cups diced honeydew melons
1 red bell pepper, diced (about 1 cup)
6 romaine lettuce leaves

How to Make It

  • 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.

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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

210

totalfat

2.5g

saturatedfat

0.5g

cholesterol

50mg

sodium

750mg

totalcarbohydrate

33g

dietaryfiber

6g

protein

18g

vitamina

110%DV

vitaminc

130%DV

calcium

6%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#60760

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