Saturday, June 30, 2007

Grilled Chicken and Melon Salad

Chicken Melon Salad

When the weather is warm and produce is at it's peak, it's hard to beat a salad like this. I don't always serve it in cantaloupe halves, but you can. Just make sure to scrub the outsides well so that they are clean. Make this ahead by prepping the melon, and marinating the chicken overnight.

Serves 4

1 tsp grated lime rind
1 tsp grated orange rind
1/4 each lime and orange juice
1/4 cup vegetable oil
2 tsp grated ginger root
1/2 tsp each hot pepper flakes, salt, and pepper
2 boneless skinless chicken breasts
1 sweet red pepper, cored, seeded, and quartered
2 cloves garlic, minced
2 cantaloupes, about 3 1/2 lb each
2 avocados
1/4 cup chopped fresh basil or mint
2 tbsp red onion, finely chopped
lime and/or orange wedges (optional)

In a liquid measuring cup, whisk together the lime and orange rinds and juices, oil, ginger, hot pepper flakes, salt and pepper. Set 1/2 aside as a dressing for the salad. Pour the remaining half into a dish and add the chicken, turning to coat, as well as the red pepper and garlic. Cover and allow to marinate in fridge for at least 20 minutes and as long as 2 hours.

Place the chicken and red pepper, skin side down, on a greased grill over medium high heat. (if you are like me and don't have a BBQ, I put the chicken and pepper on a tin foil lined broiling pan under the broiler).

Close the lid and grill until the peppers are lightly charred, about 6 minutes. Remove and allow to cool. Turn chicken and cook until no longer pink inside. Remove and let cool. Cut chicken and the red pepper into bite sized chunks.

Meanwhile, halve the cantaloupes and remove the seeds. Using a melon baller, scoop out flesh into a bowl and set aside. Halve, pit, and peel the avocados, then cube into bite sized chunks. Add the chicken, red pepper, basil, and onion to the bowl with the cantaloupe balls, pour the rest of the dressing over top and toss gently. Garnish with slices of lime and/or orange

Adapted from Canadian Living
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