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Watermelon & Smoked Chicken Salad Recipe
|Smoked chicken/1 1/2 pounds boned smoked turkey / purchase smoked poultry or smoke your own meat as directed||3 Pound (1 Small Sized)|
|Onion||1 Medium, chopped|
|Chicken bouillon cubes||4 , smoked (If Using Smoked Turkey)|
|Dried black beans||1⁄2 Pound|
|Romaine lettuce leaves/Iceberg lettuce leaves||12 Large, washed and crisped|
|Shredded romaine lettuce/Shredded iceberg lettuce||8 Cup (128 tbs)|
|Watermelon rind pickles||1⁄4 Cup (4 tbs)|
|Watermelon pickle dressing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4598 Calories from Fat 1696
% Daily Value*
Total Fat 189 g290.2%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 1040 mg
Sodium 4832.7 mg201.4%
Total Carbohydrates 332 g110.6%
Dietary Fiber 50.4 g201.5%
Sugars 149 g
Protein 383 g765%
Vitamin A 148.2% Vitamin C 77.3%
Calcium 35.6% Iron 71.6%
*Based on a 2000 Calorie diet
Cut or tear meat into strips and place in a bowl.
Place chicken skin and bones in center of a 2-foot-square piece of cheesecloth along with onion; tie to form a loose bag.
Set bag in a 4- to 5-quart pan.
Sort beans and remove any debris.
Rinse beans and add to pan with 8 cups water.
Bring to a boil; then reduce heat, cover, and simmer until beans are just tender to bite, 1 1/2 to 2 hours.
Drain beans and let cool; if made ahead, cover and refrigerate until next day.
Cut rind off watermelon; use to make pickles.
Cut watermelon flesh into 1 1/2- to 2-inch chunks; pick out and discard seeds.
Line 6 individual plates with lettuce leaves.
Combine chicken, beans, watermelon, lettuce, and drained Watermelon Rind Pickles; mound on plates.
Offer dressing to spoon over each portion.