WATERMELON AND CITRUS SALAD
Categories Salad Orange Watermelon Mint Summer Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve.
CITRUS-PICANTE CHICKEN AND MELON SALAD
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.2 g, Cholesterol 43.9 mg, Fat 1.3 g, Fiber 5.9 g, Protein 19.2 g, SaturatedFat 0.3 g, Sodium 739.2 mg, Sugar 26 g
CITRUS-PICANTE CHICKEN AND MELON SALAD
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.2 g, Cholesterol 43.9 mg, Fat 1.3 g, Fiber 5.9 g, Protein 19.2 g, SaturatedFat 0.3 g, Sodium 739.2 mg, Sugar 26 g
CHICKEN & CITRUS SALAD
You don't have to go to a resort to get this spa-inspired chicken and citrus salad-but you do get to feel just as relaxed because it's ready in 15 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, 3 cups each.
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Serve immediately.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
CITRUS-PICANTE CHICKEN AND MELON SALAD
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.2 g, Cholesterol 43.9 mg, Fat 1.3 g, Fiber 5.9 g, Protein 19.2 g, SaturatedFat 0.3 g, Sodium 739.2 mg, Sugar 26 g
CHICKEN AND MELON SALAD
A good use for leftover chicken. You can substitute other melons, papaya, pineapple, mushrooms, or water chestnuts for the grapes or the honeydew melon.
Provided by jen
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
- Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
- In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 22.3 g, Cholesterol 68.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 2.7 g, Sodium 102.3 mg, Sugar 17.6 g
GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
CITRUS-PICANTE CHICKEN AND MELON SALAD
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.2 g, Cholesterol 43.9 mg, Fat 1.3 g, Fiber 5.9 g, Protein 19.2 g, SaturatedFat 0.3 g, Sodium 739.2 mg, Sugar 26 g
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