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Chicken Salad with Cantaloupe & Avocado
In the heat of the summer, fire up the barbee and grill the chicken for this refreshing salad. If you prefer, substitute olive oil for the flaxseed oil. And if you want to dress this salad up for your company, make melon balls instead of cubes.
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 4 skinless, boneless chicken breast halves (5 ounces each)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon flaxseed oil
  • 2 teaspoons Dijon mustard
  • Small cantaloupe, peeled and cut into 1/2-inch chunks (2-1/2 cups)
  • 2 cups halved cherry tomatoes
  • Half avocado, thinly sliced lengthwise and cut crosswise into 1/4-inch pieces
  • 6 cups shredded Romaine lettuce

1. Preheat broiler. In a small bowl, stir together paprika, salt, and sugar. Rub mixture into both sides of chicken.

2. Broil chicken 6 inches from the heat for four to five minutes per side until just cooked through. When cool enough to handle, slice crosswise on the diagonal.

3. Meanwhile, in a large bowl, whisk together lemon juice, oil, and mustard. Add cantaloupe, cherry tomatoes, avocado, and Romaine lettuce. Toss to combine.

4. Serve sliced chicken on a bed of melon salad.


Nutritional Information
Per serving: 293 calories, 12g total fat, 2g saturated fat, 4.3g monounsaturated fat, 3.9g polyunsaturated fat, 4.5g dietary fiber, 32g protein, 18g carbohydrate, 78mg cholesterol, 447mg sodium.
Good source of: beta-carotene, folate, lutein & zeaxanthin, lycopene, niacin, potassium, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
25