 This recipe for Cilantro Lime Chicken Salad
with Melon Relish was submitted by Gloria Bradley, Naperville,
IL.
Cilantro
Lime Chicken Salad with Melon Relish
- 1/2 cup lime juice
- 1/4 cup maple syrup
- 3 tablespoons minced cilantro
leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 4 boneless, skinless chicken
breast halves
- 1 cup diced cantaloupe
1/2 cup diced jicama
- 2 tablespoons minced red
bell pepper
- 1 tablespoon seeded, minced
jalapeno pepper
1 green onion, finely chopped
2 tablespoons bottled oil and vinegar dressing
6 cups bite-size mixed salad greens
Cilantro sprigs
Lime slices
Fresh raspberries
Cantaloupe slices
- 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 (or grill chicken, if desired). 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.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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