Nutritional Info

Nutrition Facts

Serving Size 1 (618g)

Calories 480
Calories from Fat 202 (42%)
Amount Per Serving %DIV
Total Fat 22.4g 34%
Saturated Fat 5.1g 26%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 6.6g
Trans Fat 0.0g
Cholesterol 67.1mg 22%
Sodium 684.1mg 30%
Potassium 1281mg 27%
Total Carbohydrate 45.7g 15%
Dietary Fiber 15.3g 61%
Sugars 2.2g
Protein 23.6g 47%

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Recipe Description
This main course salad is beautiful, delicious, and ideal for a summer dinner when the grill is the favored place to cook, the raspberries and greens are from local gardens, and the cantaloupe is sweet and ripe.
Prep time
15 min
Cook time
11 min
Ready In
26 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  raspberry preserves, preferably seedless
2 Tablespoon(T)  balsamic vinegar
2 Tablespoon(T)  raspberry vinegar
1 Teaspoon(t)  dijon mustard
1 Pound(lb)  skinless, boneless chicken breast
8 Cup(c)  mixed greens or spinach, washed, dried and torn into pieces
1/2 Can(cn)  cantaloupe, peeled, seeded and sliced into thin half-moons
1 Cup(c)  fresh raspberries
2 Tablespoon(T)  water
2 Teaspoon(t)  olive oil


Preheat the grill or broiler. Line a baking sheet with foil or oil the grill. Whisk together the preserves, vinegars, and mustard. Set aside 1/2 cup. Brush the chicken generously with the marinade. Place on the baking sheet or grill. Cook for 5 minutes. Turn over. Brush with the marinade and cook until the chicken is cooked through, about 4 to 6 minutes more. (Be prepared for smoke! Glazes with sugars tend to burn where they touch the pan. I have to turn off my smoke detector with this recipe.) When the chicken is cool enough to handle, slice. Place the greens in a serving bowl or on individual plates. Arrange the cantaloupe and chicken in overlapping layers on the lettuces. Decorate with the raspberries. Whisk the water and oil into the reserved 1/2 cup of marinade. Drizzle some over the salad and serve the rest on the side.

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