Cilantro Lime Chicken Salad With Melon Relish

Name: Cilantro Lime Chicken Salad With Melon Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves; 1 tablespoon seeded, minced jalapeno pepper; 1/2 cup lime juice; 1 green onion, finely chopped; 1/4 cup maple syrup; 3 tablespoons minced cilantro leaves; 2 tablespoons bottled oil and vinegar dressing; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic salt; 1 cup diced cantaloupe; 1/2 cup diced jicama; 2 tablespoons minced red bell pepper; 6 cups bite-size mixed salad greens; Cilantro sprigs; Lime slices; Fresh raspberries; Cantaloupe slices

Servings: persons

4 boneless, skinless chicken breast halves
1 tablespoon seeded, minced jalapeno pepper
1/2 cup lime juice
1 green onion, finely chopped
1/4 cup maple syrup
3 tablespoons minced cilantro leaves
2 tablespoons bottled oil and vinegar dressing
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup diced cantaloupe
1/2 cup diced jicama
2 tablespoons minced red bell pepper
6 cups bite-size mixed salad greens
Cilantro sprigs
Lime slices
Fresh raspberries
Cantaloupe slices

1
1. In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside.
2
2. In small saucepan, place marinade and heat to boiling; boil 1 minute.
3
3. Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning and brushing with marinade, about 10 minutes or until fork can be inserted with ease. Remove chicken from oven; keep warm.
4
4. In medium bowl, make relish by mixing together cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade.
5
5. In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade.
6
6. In large bowl, place salad greens; add dressing mixture and toss to coat.
7
7. To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon relish over chicken. Garnish with cilantro sprigs, lime slices, raspberries and cantaloupe slices.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves, 1 tablespoon seeded, minced jalapeno pepper, 1/2 cup lime juice, 1 green onion, finely chopped, and more.

Yes, Cilantro Lime Chicken Salad With Melon Relish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!