Grilled Chicken and Melon Salad

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  • 1 tsp (5 mL) grated orange rind
  • 1 tsp (5 mL) grated lime rind
  • 1/4 cup (60 mL) orange juice
  • 1/4 cup (60 mL) lime juice
  • 1/4 cup (60 mL) vegetable oil
  • 2 tsp (10 mL) grated gingerroot
  • 1/2 tsp (2 mL) hot pepper flakes
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 boneless skinless chicken breasts
  • 1 sweet red pepper, cored, seeded and quartered
  • 2 cloves of garlic, minced
  • 2 large cantaloupes
  • 1 stalk lemongrass, optional
  • 2 avocados
  • 1/4 cup (60 mL) chopped fresh basil or coriander
  • 2 tbsp (30 mL) finely chopped red onion
  • 4 lime wedges, (optional)
In liquid measure, whisk together lime and orange rinds and juices, oil, ginger, hot pepper flakes, salt and pepper. Reserving half for salad, pour remaining dressing into bowl; add chicken, red pepper and garlic, turning to coat. Cover and marinate in refrigerator for 20 minutes. (Make-ahead: Marinate for up to 2 hours.)

Discarding marinade, place chicken and red pepper, skin side down, on greased grill over medium-high heat; close lid and grill until red pepper is lightly charred, about 6 minutes. Remove red pepper and let cool. Turn chicken; grill until no longer pink inside, about 4 minutes longer. Let cool. Cut chicken and red pepper into bite-size chunks.

Meanwhile, halve cantaloupes on slight angle; remove seeds. With melon baller, neatly scoop out flesh into large bowl; set aside. With edge of spoon, smooth insides of melon shells; place, cut side down, on rack to drain.

Cut 3-inch (8 cm) piece from bottom white part of lemongrass (if using), removing tough outer layer; cut into paper-thin slices. Halve, pit and peel avocados; cut into 3/4-inch (2 cm) cubes.

Add lemongrass (if using), avocados, chicken, red pepper, basil and onion to cantaloupe balls; pour reserved dressing over top and mix gently. Spoon into melon shells; garnish with lime wedges (if using).

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