Best 3 Chicken And Melon Salad Recipes

Chicken and melon salad is a refreshing and flavorful dish that combines the protein of chicken with the sweet and juicy taste of melon. It is a perfect meal for a light lunch or dinner, and can also be served as an appetizer or side dish. The combination of chicken and melon is both unique and delicious, and the salad is sure to be a hit with your family and friends. With so many variations to choose from, there's sure to be a chicken and melon salad recipe that suits your taste.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose ripe, juicy melon: Look for melons with a deep, rich color and a sweet aroma. Avoid melons that are bruised or have soft spots.
Use a variety of melons: To create a more complex flavor profile, try using a combination of different types of melons, such as cantaloupe, honeydew, and watermelon.
Add other fruits and vegetables: To make the salad more nutritious and flavorful, add other fruits and vegetables, such as berries, grapes, cucumbers, or tomatoes.
Use fresh herbs: Fresh herbs, such as mint, basil, or cilantro, can add a refreshing pop of flavor to the salad.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.

Conclusion:

Chicken and melon salad is a refreshing and flavorful summer dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. By following these tips, you can create a delicious and healthy chicken and melon salad that you and your family will love.