- Recipes Home
- Interest Groups
Chicken And Melon Salad Recipe
|Boneless skinless cooked chicken||2 Ounce, julienned|
|Dry sherry||2 Tablespoon|
|Seasoned rice vinegar||2 Tablespoon|
|Teriyaki sauce||1 Tablespoon|
|Lettuce||2 Cup (32 tbs), shredded|
|Cantaloupe||1 Cup (16 tbs), chunks|
|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 102 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 215.6 mg9%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.8 g11.1%
Sugars 8.2 g
Protein 7 g14.8%
Vitamin A 139% Vitamin C 81.3%
Calcium 3.8% Iron 5%
*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.