Melon Salad with Ginger Dressing Recipe

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Melon Salad with Ginger Dressing Recipe

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With a hint of honey, the cool, creamy dressing complements the colorful melon and tender chicken. Family and friends will be happy to see it on your table again and again.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + cooling

Ingredients

  • DRESSING:
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • Juice of 1 lime
  • 2 teaspoons honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 3 boneless skinless chicken breast halves
  • 1 cup apple juice
  • 1 cup water
  • 1 teaspoon whole black peppercorns
  • 2 celery ribs, sliced
  • 2 cups cantaloupe balls
  • 2 cups honeydew balls
  • 1/4 cup chopped fresh parsley
  • Lettuce leaves, optional

Directions

In a small bowl, combine all dressing ingredients; cover and chill. In a large covered saucepan, simmer chicken in apple juice, water and peppercorns for 20 minutes or until chicken juices run clear. Discard broth; allow chicken to cool. Slice into thin strips and place in a large bowl. Add celery, melon balls and parsley. Serve on a bed of lettuce if desired. Drizzle with dressing. Yield: 6-8 servings.
Originally published as Melon Salad with Ginger Dressing in Country Chicken Cookbook 1995, p13

Nutritional Facts

1 cup: 282 calories, 19g fat (5g saturated fat), 47mg cholesterol, 301mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 11g protein.

  • DRESSING:
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • Juice of 1 lime
  • 2 teaspoons honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 3 boneless skinless chicken breast halves
  • 1 cup apple juice
  • 1 cup water
  • 1 teaspoon whole black peppercorns
  • 2 celery ribs, sliced
  • 2 cups cantaloupe balls
  • 2 cups honeydew balls
  • 1/4 cup chopped fresh parsley
  • Lettuce leaves, optional
  1. In a small bowl, combine all dressing ingredients; cover and chill. In a large covered saucepan, simmer chicken in apple juice, water and peppercorns for 20 minutes or until chicken juices run clear. Discard broth; allow chicken to cool. Slice into thin strips and place in a large bowl. Add celery, melon balls and parsley. Serve on a bed of lettuce if desired. Drizzle with dressing. Yield: 6-8 servings.
Originally published as Melon Salad with Ginger Dressing in Country Chicken Cookbook 1995, p13

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