Tuesday, January 31, 2012

Melon Chicken Salad

This is a delightfully refreshing salad and perfect for a light lunch!

:: Ingredients ::
2-3 chicken breasts
1 cantaloupe
1 bag of fresh spinach leaves
1 c. bacon crumbles
1 package of roasted sunflower seeds
A bottle of ranch dressing

:: Directions ::
Prepare 2-3 chicken breasts depending on how many you are serving (or if you want leftovers). Cut off excess fat, place in a baking dish, dress with olive oil, then salt and pepper to taste. Bake at 375 degrees for 20 minutes. Remove from oven and let cool completely.

Cut up one cantaloupe into bite size pieces. When chicken has cooled completely cut breasts into bite size pieces as well. Dress with your favorite ranch dressing and fold the two together.

Prepare each plate with a bed of spinach leaves. Add chicken and melon salad to the leaves, sprinkle with bacon crumbles and roasted sunflower seeds.


1 comment:

  1. Hey Melissa,
    I am making chicken breasts tonight and will have leftovers to make this salad later this week...sounds great! Dad