Grilled Chicken Paillard with lemon and black pepper and Arugula

  • 1/4 cup freshly squeezed lemon
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  • 1 small shallot, chopped
  • 1/4 cup pure
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  • 1/4 teaspoon coarsely ground fresh black pepper
  • 4 boneless, skinless, chicken breasts, pounded thinly
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  • 1/2 pound arugula
  • 2 ripe beefsteak tomatoes, diced
  • 1 small red onion, peeled, halved and thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive
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    , plus additional for garnish
  • Lemon halves, for garnish

Directions For preparation

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Watermelon and Cantaloupe Salad with Mint Vinaigrette

  • 1 bunch fresh mint, chopped
  • 1/4 cup lemon external image showlist_icon.gif, from about 1 lemon
  • 1/4 cup simple external image showlist_icon.gif, recipe follows
  • 1/8 teaspoon amaretto
  • 2 cups watermelon balls, from about half a watermelon
  • 2 cups cantaloupe balls, from about 1 cantaloupe


In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
  • 1/2 cup external image showlist_icon.gif
  • 1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Yield: 1 cup

5-Minute Southwest Layered Salad

6 cups torn romaine lettuce 1 can (15 oz.) black beans, drained, rinsed 1 can (11 oz.) whole kernel corn, drained 1/2 cup TACO BELLĀ® HOME ORIGINALSĀ® Thick 'N Chunky Salsa 1/2 cup KRAFT Natural Three Cheese Crumbles 1/2 cup KRAFT Ranch Dressing 1 cup broken tortilla chips


PLACE lettuce on serving platter or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips.