Chicken And Melon Salad Recipe
Ingredients
| Cooked , skinned and boned chicken - 2 ounces, julienned | ||
| Dry sherry | 2 Tablespoon | |
| Seasoned rice vinegar | 2 Tablespoon | |
| Teriyaki sauce | 1 Tablespoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
| Cantaloupe - 1 cup, chunks | ||
| Red bell pepper - 1/2 cup, julienne cut | ||
| Carrot - 1/2 cup, julienne cut | ||
| Celery - 1/2 cup, diagonally sliced | ||
| Green onions | 1/4 Cup (16 tbs) | |
| Alfalafa sprouts - 1/3 cup | ||
| Shelled, roasted, unsalted peanuts - 1/2 ounce, coarsely chopped | ||
Directions
MAKING
1.Take a small stainless steel or glass mixing bowl and mix together sherry, vinegar, chicken, teriyaki sauce and keep aside.
SERVING
2.Take a serving platter and line it with lettuce.
3. Arrange pepper, carrot, scallions, sprouts, cantaloupe and sprouts over the lettuce layer.
4.Use a slotted spoon and place the chicken on the salad.
5.Pour the sherry dressing and garnish with peanuts.
1.Take a small stainless steel or glass mixing bowl and mix together sherry, vinegar, chicken, teriyaki sauce and keep aside.
SERVING
2.Take a serving platter and line it with lettuce.
3. Arrange pepper, carrot, scallions, sprouts, cantaloupe and sprouts over the lettuce layer.
4.Use a slotted spoon and place the chicken on the salad.
5.Pour the sherry dressing and garnish with peanuts.
Chef
