CHICKEN SALAD ON MELON RINGS
Looking for a make-ahead dinner? Then check out this chicken salad served on melon slices. Perfect if you love Asian cuisine.
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- In medium bowl, combine mayonnaise, hoisin sauce and lemon juice; mix well. Add chicken, celery, water chestnuts and chives; mix lightly. Cover; refrigerate at least 30 minutes or until serving time.
- To serve, remove rind from cantaloupe slices. If desired, cut scalloped pattern on outer edge. Place cantaloupe slices on lettuce-lined serving plates. Spoon salad into center of each slice. Sprinkle with cashews.
Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 7 g
CHICKEN SALAD IN MELON RINGS
"This refreshing salad is sure to please everyone at your next luncheon," promises Kim Ozak of Winnipeg, Manitoba. "It's eye-catching and easy to prepare, requiring less time in the kitchen so you have more time to spend with your friends."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 346mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
MY FAVORITE CHICKEN SALAD
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!
Provided by SunnyDaysNora
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g
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
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
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
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
CHICKEN AND MELON SALAD (HONEYDEW)
Make and share this Chicken and Melon Salad (Honeydew) recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234.7, Fat 7.1, SaturatedFat 2.4, Cholesterol 67.3, Sodium 120.6, Carbohydrate 20, Fiber 1.7, Sugar 16.7, Protein 23.2
MELON AND SMOKED CHICKEN SALAD
Categories Salad Chicken No-Cook Quick & Easy Low/No Sugar Wheat/Gluten-Free Lunch Cantaloupe Honeydew Arugula Summer Shallot Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
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.
GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD
From the LCBO's Food and Drink Magazine. The salty taste of the feta cheese in this Greek-inspired salad complements the sweetness of the cantaloupe. NOTE: Cooking time includes 4 hours marinating time.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 4h32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
- Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
- Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
- Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
- To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
- Grease grill and preheat barbecue to medium.
- Remove chicken from marinade, discarding any that remains.
- Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
- Remove from barbecue and set aside.
- Meanwhile, remove reserved dressing from fridge.
- Peel cantaloupe, discard seeds and cut into very thin wedges.
- Line 4 large salad plates with spinach.
- When chicken is cool, for each salad, slice each breast and fan onto spinach.
- Arrange cantaloupe on spinach.
- Sprinkle salads with cherry tomatoes, feta and green onion.
- Drizzle to taste with remaining dressing.
- Sprinkle with remaining 2 tbsp mint.
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