Picante Three Melon Salad Recipes
THREE-MELON SALAD
Provided by Martha Stewart
Yield about 2 quarts
Number Of Ingredients 5
Steps:
- Halve melons and scrape out seeds of cantaloupe and green melon.
- Cut melon halves into 1/2-inch slices and cube, cutting away rinds as you work.
- Place fruit in a large serving bowl. Tear mint leaves over salad.
- Pour lime juice over salad and stir to combine.
PICANTE THREE-MELON SALAD
I admittedly haven't tried this yet, but it's fairly similar to one that I've tried here on 'zaar so I feel very confident that I'll love this one, too! So kudos goes to recipe#175635! That is also a spicy melon salad with even fewer ingredients, so if you're interested in trying something like this that's another great option. I'm really looking forward to trying this one from Cooking Light!
Provided by hepcat1
Categories Melons
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in a large bowl. Combine lime zest and remaining ingredients in a small bowl.
- Pour juice mixture over melon mixture; toss well.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 64.2, Fat 0.3, SaturatedFat 0.1, Sodium 159.8, Carbohydrate 16.2, Fiber 1.2, Sugar 13, Protein 1.2
CITRUS-PICANTE CHICKEN AND MELON SALAD
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- Stir the picante sauce, juices and zest in a medium bowl. Reserve 1 1/4 cups for the dressing. Pour the remaining picante sauce mixture into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
- Lightly oil the grill rack and heat the grill to medium-high. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade. Remove the chicken to a cutting board. Let the chicken stand for 10 minutes. Chop the chicken. Discard the remaining marinade.
- Stir the honey and reserved picante sauce mixture in a large bowl. Add the chicken, cantaloupe, honeydew and pepper and toss to coat. Serve the chicken mixture on the lettuce leaves.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.2 g, Cholesterol 43.9 mg, Fat 1.3 g, Fiber 5.9 g, Protein 19.2 g, SaturatedFat 0.3 g, Sodium 739.2 mg, Sugar 26 g
CITRUS-PICANTE CHICKEN AND MELON SALAD
Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish!
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- Stir the picante sauce, juices and zest in a medium bowl. Reserve 1 1/4 cups for the dressing. Pour the remaining picante sauce mixture into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
- Lightly oil the grill rack and heat the grill to medium-high. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade. Remove the chicken to a cutting board. Let the chicken stand for 10 minutes. Chop the chicken. Discard the remaining marinade.
- Stir the honey and reserved picante sauce mixture in a large bowl. Add the chicken, cantaloupe, honeydew and pepper and toss to coat. Serve the chicken mixture on the lettuce leaves.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.2 g, Cholesterol 43.9 mg, Fat 1.3 g, Fiber 5.9 g, Protein 19.2 g, SaturatedFat 0.3 g, Sodium 739.2 mg, Sugar 26 g
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