Warm Chicken Melon And Ginger Salad Recipes

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CHICKEN AND MELON SALAD

A good use for leftover chicken. You can substitute other melons, papaya, pineapple, mushrooms, or water chestnuts for the grapes or the honeydew melon.

Provided by jen

Categories     Salad

Time 15m

Yield 10

Number Of Ingredients 9



Chicken and Melon Salad image

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.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 22.3 g, Cholesterol 68.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 2.7 g, Sodium 102.3 mg, Sugar 17.6 g

1 honeydew melon
6 cups cubed, cooked chicken meat
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts
½ cup sour cream
½ cup plain yogurt
1 ½ teaspoons curry powder
salt and pepper to taste

HONEYDEW SALAD WITH GINGER DRESSING AND PEANUTS

This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.

Provided by Anna Stockwell

Categories     Bon Appétit     Summer     Salad     Melon     Honeydew     Ginger     Cucumber     Avocado     Peanut     Wheat/Gluten-Free     Mint

Yield 4-6 servings

Number Of Ingredients 11



Honeydew Salad with Ginger Dressing and Peanuts image

Steps:

  • Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
  • Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

TOMATO-MELON CHICKEN SALAD

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. -Betsy Hite, Wilton, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 10



Tomato-Melon Chicken Salad image

Steps:

  • In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Nutrition Facts : Calories 266 calories, Fat 13g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

4 medium tomatoes, cut into wedges
2 cups cubed seedless watermelon
1 cup fresh raspberries
1/4 cup minced fresh basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
9 cups torn mixed salad greens
4 grilled chicken breasts (4 ounces each), sliced

WARM CHICKEN, MELON AND GINGER SALAD

This recipe is a much thumbed cut-out from an indeterminate Downunder magazine circa 2002. It makes a light and delicious all-in-one lunch or supper. The snow pea sprouts may prove hard to find and I haven't discovered a happy substitute in Dubai. Any tips? Otherwise, it's a doddle and Oz urbanites - at least - should give this a whirl.

Provided by Oz in Dubai

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 14



Warm Chicken, Melon and Ginger Salad image

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.

Nutrition Facts : Calories 174.2, Fat 13.8, SaturatedFat 1.8, Sodium 364, Carbohydrate 13.7, Fiber 1.2, Sugar 10.5, Protein 1.1

3 -4 single chicken breast fillets
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 tablespoons lemon juice
fresh ground black pepper
300 g piece honeydew melon, peeled, seeds removed
1 large green chili, seeded and shredded
1/2 cup whole coriander leaves
1/2 cup whole mint leaf
30 g snow pea sprouts (!)
1 tablespoon fish sauce
2 tablespoons vegetable oil
3 tablespoons lemon juice
1 tablespoon sugar

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