GRILLED CHICKEN WITH FRUIT SALAD 4 Servings - 1 medium-size cantaloupe (about 3 pounds)
- 1 medium-size bunch spinach (about 1 pound)
- 3/4 pound seedless red grapes
- 2 tablespoons lemon juice
- 1 tablespoon olive or salad oil
- salt
- 4 medium-size skinless, boneless chicken-breast halves (1 pound)
- 1 teaspoon coarsely ground black pepper
- 1/4 pound blue cheese, crumbled (1 cup)
DIRECTIONS - 1. Cut cantaloupe into 1-inch chunks. Reserve about half of spinach leaves to line platter later; chop remaining spinach leaves. Cut each grape in half. In large bowl, combine cantaloupe, chopped spinach, grape halves, lemon juice, olive or salad oil, and 1/2 teaspoon salt; toss to mix.
- 2. Sprinkle smooth side of chicken-breast halves with coarsely ground black pepper and 1 teaspoon salt. Spray nonstick 10-inch skillet with nonstick cooking spray. Over medium heat, cook chicken-breast halves, pepper-side down, 4 minutes or until chicken is golden. Turn chicken breasts and cook 5 minutes longer or until juices run clear when chicken is pierced with a knife.
- 3. To serve, line platter with reserved spinach leaves. Sprinkle spinach with all but 2 tablespoons blue cheese. Arrange cantaloupe salad and chicken-breast halves over spinach. Sprinkle remaining blue cheese on salad.
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