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Chicken And Melon Salad Recipe
|Cooked skinned boned chicken||2 Ounce, julienned|
|Dry sherry||2 Tablespoon|
|Seasoned rice vinegar||2 Tablespoon|
|Teriyaki sauce||1 Tablespoon|
|Lettuce||2 Cup (32 tbs), shredded|
|Cantaloupe chunks||1 Cup (16 tbs)|
|Red bell pepper||1⁄2 Cup (8 tbs), julienne cut|
|Carrot||1⁄2 Cup (8 tbs), julienne cut|
|Celery||1⁄2 Cup (8 tbs), diagonally sliced|
|Scallions||1⁄4 Cup (4 tbs) (Green Onions, White Portion And Some Green)|
|Alfalfa sprouts||1⁄3 Cup (5.33 tbs)|
|Shelled roasted unsalted peanuts||1⁄2 Ounce, coarsely chopped|
Calories 90 Calories from Fat 23
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 9.9 mg
Sodium 225.3 mg9.4%
Total Carbohydrates 12 g4.1%
Dietary Fiber 2.4 g9.7%
Sugars 8.1 g
Protein 5 g10.6%
Vitamin A 111.6% Vitamin C 55%
Calcium 3.1% Iron 4.3%
*Based on a 2000 Calorie diet
1.Take a small stainless steel or glass mixing bowl and mix together sherry, vinegar, chicken, teriyaki sauce and keep aside.
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.