Chicken and Melon Salad with Orange Basil Dressing
Recipe: #10963
November 03, 2013
Categories: Salads, Main Dish Salad, Chicken, Orange, Lettuce, Brunch, Mothers Day, Sunday Dinner, Grilling (Outdoor), No Eggs, Non-Dairy, Boneless Pieces, more
"This is a meal-sized salad with an unusual combination of flavors. The crunchy cashews, the sweet basil, and the aromatic orange. Yum! The salad screams SUMMER and is a favorite when we're sitting out on the patio with a bottle of chilled white wine and enjoying the sights and sounds of our surrounding jungle. Source: Canadian Living Test Kitchen."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (434 g)
- Calories 479.8
- Total Fat - 20.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 120.1 mg
- Sodium - 14775 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 5.3 g
- Sugars - 10.5 g
- Protein - 48.4 g
- Calcium - 232.1 mg
- Iron - 5 mg
- Vitamin C - 74.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In large bowl, whisk together the orange zest, orange juice, olive oil, basil, mustard, salt and pepper.
Step 2
Pour 1/2 cup of the dressing into a large shallow dish. Add the chicken, turning to coat, then marinate in refrigerator for 15 minutes.
Step 3
Place the chicken on a greased grill over medium-high heat. Discard the used marinade. Close the grill lid and cook, turning once, until no longer pink inside, 10 to 12 minutes. Let cool slightly before slicing crosswise.
Step 4
Meanwhile, peel, seed and cut cantaloupe into wedges, then add to the grill. Close lid and cook, turning halfway through, until grill-marked, about 5 minutes.
Step 5
Meanwhile, to the dressing in the bowl, add greens, carrot, celery, croutons and cashews. Toss to coat. Divide among your serving plates. Top with chicken and cantaloupe and serve immediately.
Tips
- BBQ Grill
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