Chicken And Melon Salad Honeydew Recipes

Steps:

• Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
• Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
• In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Steps:

• Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
• Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
• Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Steps:

• Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.

Steps:

• Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

Steps:

• Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
• Add chicken, celery, and grapes to the the bowl of melon.
• In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Steps:

• In a bowl whisk together the shallots, the vinegar, the parsley, the minced tarragon, and with salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the arugula, the chicken, and the melon balls, toss the salad until it is combined well, and garnish it with the tarragon sprigs.

Steps:

• Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
• Serve -- Just ENJOY! A light refreshing salad.

Steps:

• In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
• Top with cilantro, seeds, and cheese as desired.

Steps:

• Place chicken breasts in a shallow, non-metallic dish. Combine oil, ginger, lemon juice and pepper to taste. Pour mix over chicken breasts. Cover and chill for 30 minutes, then drain.
• Using a vegetable peeler, finely shave melon. Combine melon, chilli, coriander, mint and snow pea sprouts. Cover and chill for a few minutes while the chicken cooks.
• Put fish sauce, extra lemon juice and sugar into a screw-top jar. Set aside for dressing.
• Brush a char-grill or barbecue grill with extra oil (or pan fry to good effect) and cook chicken breasts until golden and tender. Remove and allow to stand for a few minutes before carving into slices.
• Prep time doesn't include the 30 minutes' marinating time.
• Combine melon salad. sliced chicken and the dressing from Step 3. Arrange in individual bowls or on plates and serve.

Steps:

• For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
• For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
• Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
• Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Steps:

• Arrange salad leaves on two serving plates.
• Slice the chicken, then arrange on the leaves.
• Combine remaining salad ingredients and season well.
• Spoon over the chicken, drizzling any juices from the melon over the chicken.
• Mix the mayonnaise with the crumbled cheese and season lightly, then dollop a spoonful of dressing on top of each portion.
• Sprinkle with paprika then serve immediately.