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.
Cut the work
Purchase pre-cut cantaloupe chunks from supermarket salad bar section.
Corn muffins with herb-flavored butter.
This recipe appears in: Chicken
|Saturated Fat||3 g|
|Total Fat||21 g|
|Calories from Fat||41 %|
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