Best Chicken And Melon Salad Recipes

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CHICKEN AND MELON SALAD



Chicken and Melon Salad image

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

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

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

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD



Grilled Mediterranean Chicken, Melon and Feta Salad image

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

1/3 cup lemon juice
1/2 teaspoon black pepper
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup mint, coarsely chopped
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 cantaloupe
8 cups baby spinach leaves
4 cherry tomatoes, quartered
1/4 cup feta cheese, crumbled
1 green onion, thinly sliced diagonally

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.

MELON AND SMOKED CHICKEN SALAD



Melon and Smoked Chicken Salad image

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

2 shallots, minced
1 tablespoon white-wine vinegar
2 teaspoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh tarragon leaves plus tarragon sprigs for garnish
1/4 cup vegetable oil
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 cups)
1 whole boneless smoked chicken breast, skin and fat removed and the meat shredded
1 cup honeydew melon balls
1 cup cantaloupe balls

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.

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