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: about 1 1/3 cups each

Marinate: 30 min.

Stand: 10 min.

Grill: 15 min.

Cost per recipe: $12.93

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 cantaloupe
2 cups diced honeydew
1 medium red pepper, diced (about 1 cup)
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

197

totalfat

2g

saturatedfat

1g

cholesterol

44mg

sodium

618mg

totalcarbohydrate

27g

dietaryfiber

4g

protein

17g

vitamina

55%DV

vitaminc

96%DV

calcium

2%DV

iron

5%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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