Cilantro Lime Chicken Salad with Melon Relish

  • Yield 4 servings

Ingredients

4 -- boneless, skinless chicken breast halves
1 tablespoon seeded, minced jalapeno pepper
1/2 cup lime juice
1 whole green onion, finely chopped
1/4 cup maple syrup
3 tablespoons minced cilantro leaves
2 tablespoons bottled oil and cinegar dressing
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup diced cantaloupe
1/2 cup diced jicama
2 tablespoons minced red bell pepper
6 cups bite-size mixed salad greens
-- cilantro sprigs
-- lime slices
-- fresh raspberries
-- cantaloupe slices

Instructions

In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside. In small saucepan, place marinade and heat to boiling; boil 1 minute. Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning and brushing with marinade, about 10 minutes or until fork can be inserted with ease. Remove chicken from oven; keep warm. In medium bowl, make relish by mixing together cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade. In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade. In large bowl, place salad greens; add dressing mixture and toss to coat. To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon relish over chicken. Garnish with cilantro sprigs, lime slices, raspberries and cantaloupe slices.

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers