Prep and Cook Time 25 minutes
YIELD Makes 4 servings
|4||boneless chicken breast halves (about 1-1/2 pounds)|
|6||cups torn butter lettuce leaves or mixed baby greens|
|1||ripe cantaloupe, seeded and cut into 12 wedges|
|1||large carrot, shredded|
|1/2||cup (3 ounces) fresh raspberries|
|2/3||cup prepared honey-mustard salad dressing, divided|
- Preheat broiler. Place chicken, skin side down, on broiler pan rack. Season with salt and pepper. Broil 4 to 5 inches from heat 8 minutes. Turn, sprinkle with salt and pepper. Broil 6 to 8 minutes or until chicken is no longer pink in center. Remove; cool on broiler pan.
- Place lettuce on large serving platter; arrange cantaloupe and carrot around lettuce.
- Remove chicken to cutting board. Slice each breast diagonally into thirds; place over lettuce.
- Scatter raspberries over salad; drizzle about 2 tablespoons dressing over all. Serve with remaining dressing.
|Saturated Fat||3 g|
|Total Fat||21 g|
|Calories from Fat||41 %|
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Gnocchi with Tomatoes, Spinach and Pancetta from Hunt's makes a great weeknight meal that the whole family will enjoy. Rosemi from Miami, Fla. Won 5th place in Hunt's 'Best Meal. Best Moments. Recipe Contest' 2009 for her Gnocchi recipe.