Wednesday, 10 June 2009
Chicken Melon Salad with Orange Basil dressing
This delightful all in one meal was supper last night. This recipe is from Canadian Living Magazine.The blend of orange, basil and melon with chicken was delicious.
With only the 2 of us I cut the recipe in half.
1 tbsp (15 mL) grated orange rind
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) chopped fresh basil
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) each salt and pepper
4 boneless skinless chicken breasts
6 cups (1.5 L) torn mixed salad greens
1 carrot, diced
1 stalk celery, diced
1 cup (250 mL) croutons(omitted)
1/2 cup (125 mL) salted cashews or peanuts
In large bowl, whisk together orange rind and juice, oil, basil, mustard, salt and pepper; pour 1/2 cup (125 mL) into large shallow dish. Add chicken, turning to coat; marinate in refrigerator for 15 minutes.( I marinated my chicken all day)
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, 10 to 12 minutes. Let cool slightly before slicing crosswise.(Alternately can bake the chicken in the oven at 325 45 minutes/ grill melon in frying pan.)
Meanwhile, peel, seed and cut cantaloupe into wedges; add to grill. Close lid and cook, turning halfway through, until grill-marked, 5 minutes.
Meanwhile, to dressing in bowl, add greens, carrot, celery, croutons and cashews; toss to coat. Divide among plates. Top with chicken and cantaloupe.