Heat Grill Pan and Grill Press over medium heat 3-5 minutes. In small bowl, toss chicken with oil, salt and pepper. Place chicken in pan; cover with Grill Press. Cook 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Remove from pan; set aside.
Arrange spinach on serving platter. Leaving rind on, place melon flesh-down onto cutting board; slice into 8 wedges. Holding wedges by the rind, carefully shave fruit into ribbons with Serrated Peeler (see tip) to measure about 1½-2 cups (375 -500 mL).
Remove stems from strawberries. Slice with Egg Slicer Plus®; set aside.
For dressing, combine ingredients in Measure, Mix & Pour®; mix until blended.
Slice chicken into thin strips. Top spinach with melon ribbons, strawberries and blueberries. Cut cucumber crosswise into 3-in. (7.5-cm) pieces. Using Spiral & Slice, spiral cut cucumber over the top of salad. Snip longer ribbons with Professional Shears. Top with chicken and drizzle with dressing. Serve immediately.
U.S. Nutrients per serving: Calories 270, Total Fat 9 g, Saturated Fat 0.5 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 33 g, Fiber 6 g, Protein 20 g
U.S Diabetic Exchanges per serving: 11/2 Fruit, 2 Vegetable, 2 Low-Fat Meat (11/2 Carb)
Use gentle pressure to shave the melon wedges from end to end. The edges of the Serrated Peeler glide through the melon to make beautiful ribbons!
Find this recipe and other amazing salads in the Fresh & Fast Main Dish Salads recipe cards.
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