WATERMELON CHICKEN SALAD
1 (3 lb.) Red watermelon
12 oz. oriental noodles, uncooked
1 lb. grilled chicken breasts, boneless
10 oz. seedless cucumbers, thinly sliced with peel
2 oz. green onion, thinly sliced
Parsley sprigs
Garnish: Bamboo shoots
Sweet and Sour Ginger Dressing (see below)
Preparation:
Remove rind from watermelon and cut flesh into 1- to 1 ½ inch cubes. Cover and refrigerate.
Cook and drain noodles, set aside.
Arrange 1 sliced chicken breast on a spiral on 3 oz. of noodles.
Place 3/4 cup cubed watermelon and 1/3 cup sliced cucumbers beside chicken.
Sprinkle with parsley sprigs.
Garnish with bamboo shoots and serve with Sweet and Sour Ginger Dressing.
SWEET AND SOUR GINGER DRESSING
2 1/2 Tbsp. rice vinegar
1 Tbsp. soy sauce
1/2 tsp. ginger root, minced
4 oz. soy oil
1 oz. sesame oil
Preparation: Mix vinegar, soy sauce, and ginger root until well mixed; set aside.
Combine soy and sesame oils in salad dressing shaker; gradually add vinegar mixture until blended.
Shake well before serving.
Florida Dept of Agriculture & Consumer Services
|
