Chicken Salad In Melon Rings 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:

• In a bowl, toss the chicken and lemon juice. Add the celery, grapes, onion, dressing, almonds, pimientos, salt and pepper; mix well. Cover and refrigerate. Just before serving, arrange lettuce on salad plates; top each with a melon ring. Fill center with chicken salad.

Steps:

• In a large bowl, combine the chicken, apples, celery, onions and pecans. Combine the yogurt, mayonnaise, curry and salt; add to chicken mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled., Meanwhile, place cantaloupe on it's side; cut into six rings. Discard seeds and ends. With a sharp knife, cut off rind. To serve, place cantaloupe rings on lettuce-lined plates. Top with chicken salad.

Steps:

• Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
• Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
• To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

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:

• Arrange cantaloupe slices on lettuce-covered plate; top with chicken.
• Mix yogurt and dressing until blended; drizzle over salad.
• Sprinkle with onions and nuts.

Steps:

• In a large salad bowl, combine all the salad ingredients (not the dressing ingredients).
• In a small bowl, whisk the oil, sugar, vinegar, ketchup, Worcestershire and salt.
• Pour over salad mixture and toss to coat.
• Sprinkle with sunflower seeds or soy nuts. Serve immediately.

Steps:

• Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime juice and zest; toss to coat. Garnish with fresh mint.