Ingredients:
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1 lemon
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1 lime
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1 orange
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2 cups Pace® Picante Sauce
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1 pound skinless, boneless chicken breast halves
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3 tablespoons honey
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2 cups diced cantaloupe
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2 cups diced honeydew
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1 medium red pepper, diced
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Lettuce leaves
Directions
- Grate the zest and squeeze the juice from the lemon, the lime and the orange.
- 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.
- 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.
- 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.
Source: http://allrecipes.com/recipe/citrus-picante-chicken-and-melon-salad/detail.aspx