Chicken Breast Salad with Mixed Melon Salsa

Chicken Breast Salad with Mixed Melon Salsa

Health Rating
Prep Cook Ready in Servings
30 min 15 min 45 min 4
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Ingredients


1/4 tsp Black pepper (for dressing)
2 tbsp Canola oil (1 tbsp for marinade and 1 tbsp for dressing)
1 cup diced Cantaloupe melon (for salsa)
4 breast Chicken breast, boneless, skinless
1 tsp Chili powder (for marinade)
1/2 cup Cilantro (coriander) (packed, for salsa)
1 tsp Cumin (for marinade)
1 tbsp Honey (for dressing)
1 cup cubes Honeydew melon (for salsa)
8 large leaf Iceberg lettuce
1 medium pepper(s) Jalapeno pepper (stem and seeds removed, chopped)
4 tsp Lemon peel (zest) (grated, 2 tsp for marinade and 2 tsp for dressing)
60 ml Lime juice (2 tbsp for marinade and 2 tbsp for dressing)
1 cup diced Watermelon (for salsa)
1/2 cup Yellow onion (for salsa)

Instructions


In a large bowl whisk the marinade ingredients. Put the chicken breasts in the bowl and turn to coat with the marinade. Cover and refrigerate for 30 minutes to 1 hour.

In a medium bowl combine the salsa ingredients.

In a small bowl whisk the dressing ingredients. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour the dressing over the salsa and toss to blend.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Lift the chicken breasts from the bowl (let some of the marinade cling to the chicken) and place on a plate. Season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice.

Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken crosswise into 1/2-inch slices.

Place two lettuce leaves on each of four plates. Arrange the chicken slices on top of the lettuce leaves. Spoon the salsa over the chicken and serve right away.

Nutrition Facts

Per Portion

Calories 399
Calories from fat 103
Calories from saturated fat 13.4
Total Fat 11.5 g
Saturated Fat 1.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 5.7 g
Cholesterol 132 mg
Sodium 147 mg
Potassium 983 mg
Total Carbohydrate 20.4 g
Dietary Fiber 2.3 g
Sugars 15.8 g
Protein 54 g

Dietary servings

Per Portion


Fruit 1.6
Meat 2.6
Vegetables 1.0

Energy sources


Pygal 20% 432.478321627 124.671568628 26% 455.973193985 238.910548798 54% 292.849829494 205.242571981 20% 26% 54% Carbohydrates Fat Protein
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