Roasted Chicken and Cantaloupe Salad With Ginger Lime Vinaigrett Recipe

Name: Roasted Chicken and Cantaloupe Salad With Ginger Lime Vinaigrett
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 limes; 1 orange; 2 tablespoons honey; 2 teaspoons gingerroot, minced; 1 tablespoon canola oil; ¾ teaspoon fresh ground black pepper; salt, to taste; 1 roasting chicken, roasted (I used a supermarket rotisserie chicken); 6 -8 cups romaine lettuce, coarsely torn; 2 cups cantaloupe, cubed; 1 cup red seedless grapes; ½ cup carrot, shredded; raisins (optional); craisins (optional); toasted sliced almonds (optional)

Servings: persons

2 limes
1 orange
2 tablespoons honey
2 teaspoons gingerroot, minced
1 tablespoon canola oil
¾ teaspoon fresh ground black pepper
salt, to taste
1 roasting chicken, roasted (I used a supermarket rotisserie chicken)
6 -8 cups romaine lettuce, coarsely torn
2 cups cantaloupe, cubed
1 cup red seedless grapes
½ cup carrot, shredded
raisins (optional)
craisins (optional)
toasted sliced almonds (optional)

1
Dressing:.
2
Juice the limes and orange, and pour juice into a small bowl, straining to remove seeds.
3
Add honey, ginger, pepper, salt, and canola oil.
4
Whisk to blend well.
5
Salad:.
6
In a large bowl mix the lettuce, cantaloupe, grapes and carrots.
7
Add in the cubed chicken.
8
Just before serving, strain out the fresh ginger, and drizzle some of the vinaigrette onto the salad.
9
Sprinkle on toasted almonds, raisins, etc.
10
if desired.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 limes, 1 orange, 2 tablespoons honey, 2 teaspoons gingerroot, minced, and more.

Yes, Roasted Chicken and Cantaloupe Salad With Ginger Lime Vinaigrett 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.

Roasted Chicken and Cantaloupe Salad With Ginger Lime Vinaigrett

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