Sweet Curry Chicken Melon Salad

  • Yield 6 servings


4 pieces boneless, skinless chicken breast halves
1/4 cup water
4 cups cubed mixed melon (cantaloupe, honeydew, red and yellow watermelon)
1 medium sweet red pepper, jukienned
1 cup red seedless grapes, divided
3/4 cup mayonnaise
2 tablespoons brown sugar
4 tablespoons finely chopped cilantro, divided
1 teaspoon mild curry powder
1 teaspoon ground ginger
1 tablespoon fresh lime juice
4 leaves Butter leaf lettuce
4 leaves red leaf lettuce
1 medium avocado, peeled and thinly sliced
2 whole limes; 1 cut in wedges, 1 tablespoon zest
1 cup chopped walnuts


In large nonstick pan, place water over medium-high heat. Add chicken,
cover and cook about 15 minutes or until fork can be inserted in chicken with
ease. Cool chicken and cut into cubes. In colander, mix together melon, red
pepper and grapes, reserving 12 of grapes for garnish. In large bowl, mix
together mayonnaise, sugar, 2 tablespoons of the cilantro, curry, ginger and
lime juice. Add chicken and gently toss to coat well. On serving plate, arrange
lettuce, alternating butter and red lettuce leaves. Place fruit mixture around
edge of dish and chicken mixture in center. Sprinkle with remaining 2
tablespoons cilantro, lime zest and walnuts. Garnish with avocado slices, lime
wedges and clusters of reserved grapes.



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