Grilled Chicken in Melon Bowl

Ingredients:

1 Cantaloupe, cut in half, cleaned, reserving remaining juices
2 Boneless Skinless Chicken Breasts - 4oz each
Nonstick Cooking Spray
1/2 cup Baby Lima Beans, cooked, rinsed, drained
1/2 cup Romaine, torn
1oz Slivered Almonds, toasted
1/2 cup Tropicana 50% less sugar "Trop50" Orange Juice
Juice of 1/2 Lime
1/4 cup Fresh Blueberries, rinsed
1/4 cup Fresh Raspberries, rinsed
1/2 cup Nonfat Greek-style Yogurt
Garnish: Fresh Mint Leaves

Directions:

Grill chicken 10-15 minutes, turning at least once to an internal temperature of 160°. Remove from heat to cool. When cool cut into bite size pieces. Chill in refrigerator.

With a melon baller scoop out the lower inside of each cantaloupe half. Set aside and keep chilled.

In a small non stick skillet toast the almonds, watching carefully not to burn. Let cool.

In a large mixing bowl, combine chilled chicken, beans and lettuce, toss gently. Add melon balls, almonds, orange juice, lime juice, yogurt and remaining cantaloupe liquid. Gently toss again. Divide mixture in half and evenly fill melon bowl. Top with blueberries and raspberries. Garnish with fresh mint leaves.

Keep well chilled in refrigerator, covered in plastic wrap, until ready to serve.

Servings - 2 servings
Per serving = 1/2recipe = POINTS® value 9*
476calories/8.8gfat/9.7gfiber