Citrus-Picante Chicken & Melon Salad

Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish! 

What You'll Need

1 lemon
1 lime
1 orange
2 cups Pace® Picante Sauce
1 pound skinless, boneless chicken breast halves
3 tablespoons honey
2 cups diced cantaloupe
2 cups diced honeydew
1 medium red pepper, diced (about 1 cup)
Lettuce leaves

How to Make It

• 1 Grate the zest and squeeze the juice from the lemon, the lime and the orange.
  
  
• 2 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.
  
  
• 3 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.
  
  
• 4 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.