INGREDIENTS
3/4
cup orange marmalade, divided
1/4
cup plus 2 tablespoons white wine vinegar, divided
2
tablespoons reduced-sodium soy sauce
1
tablespoon grated fresh ginger
4
boneless skinless chicken breasts
1/2
cantaloupe, peeled, seeded and sliced
1/2
honeydew melon, peeled, seeded and cut into 1-inch-thick slices
2
tablespoons olive oil
2
tablespoons minced fresh cilantro
1
teaspoon jalapeño pepper sauce
10
cups mixed lettuce greens
1
pint fresh strawberries, halved
PREPARATION:
- Combine 1/3 cup orange marmalade, 2 tablespoons vinegar, soy sauce and ginger. Brush marmalade mixture over chicken, then over melons. Arrange melons in grill basket or thread onto skewers.
- Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Grill melons, covered, 2 to 3 minutes on each side. Refrigerate overnight.
- Combine remaining marmalade, 1/4 cup vinegar, oil, cilantro and jalapeño pepper sauce in jar with tight-fitting lid; shake well to blend.
- To complete recipe, arrange lettuce, chicken, melon and strawberries on serving plates; spoon marmalade mixture over top.
Tip
For a special touch, garnish with fresh produce such as red and green bell peppers or jalapeño peppers.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Protein
31 g
Fiber
9 g
Carbohydrate
78 g
Cholesterol
69 mg
Total Fat
11 g
Calories
498
Sodium
395 mg
DIETARY EXCHANGE:
Meat
3
Vegetable
1
Fruit
5
