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


30 min.


1 hr. 25 min.



Servings: 1 1/3 cups each

Marinate: 30 min.

Stand: 10 min.

Grill: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes