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Grilled Chicken with Fruit in a Cantaloupe Boat

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Submitted by: garland.francis

 

Try this fruity, chicken main dish salad for a cool dinner on a hot day.
 

Ingredients

  • 4 boneless skinless chicken breats
  • 2 cantaloupes, halved and seeded
  • 1 cup blueberries
  • 1 cup strawberries, quartered
  • 1 mango; peeled, cored and sliced
  • 3 kiwis, peeled and sliced
  • 1/2 cup sugar
  • 1 1/2 tablespoon cornstarch
  • 4 lemon slices
  • 1 cup strawberry white zinfandel
  • 1 cup chopped walnuts
  • Marinade:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons fresh chopped cilantro
  • 1 teaspoon salt or to taste
  • 1 teasspoon freshly ground black pepper or to taste

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Method

Wisk lemon juice, olive oil and cilantro until blended. Place chicken in a shallow baking dish, pour marinade over chicken, and marinate 20 minutes (10 minutes on each side). Heat grill to medium high. Wipe grill with olive oil, but not to heavy or chicken will burn. Remove chicken from dish. Grill 8-10 minutes on each side, or until done (chicken is done when a fork is inserted easily). Remove from grill and cut into cubes. Combine sugar, cornstarch, lemons, and wine in a small sauce pan over medium heat. Simmer until mixture looks clear, about 5 minutes. Remove lemon slices, pour mixture in a medium mixing bowl. Add blueberries, strawberries, mango, and kiwi; toss until blended, and set in refrigerator to chill. Cut cantaloupe in half and remove seeds. Add cubed chicken to fruit mixture, toss gently, and spoon into cantaloupe halves. Sprinkle with walnuts.

 

Notes: This recipe can be doubled.

 

Number of Servings: 4

 

Submitted by: garland.francis ()

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