Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Oriental Watermelon Chicken Salad
|
Poultry-3004 |
| Ingredients |
|
| 1 |
red watermelon, 3 pounds |
| 12 ounces |
oriental noodles, uncooked |
| 1 pound |
grilled chicken breasts, boneless |
| 10 ounces |
seedless cucumbers, thinly sliced, with peel |
| 2 ounces |
green onion, thinly sliced |
| |
|
| Garnish |
|
| bamboo shoots |
|
| parsley sprigs |
|
| Sweet and Sour Ginger Dressing, see below |
| |
| Preparation |
| Remove rind from watermelon and cut flesh into
1- to 1 1/2-inch cubes. Cover and
refrigerate. Cook and drain noodles; set aside.
Arrange 1 sliced chicken breast on a spiral on 3 ounces 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 tablespoons |
rice vinegar |
| 1 tablespoon |
soy sauce |
| 1/2 teaspoons |
ginger root, minced |
| 4 ounces |
soy oil |
| 1 ounce |
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. |
|
Look for "Fresh from Florida" ingredients at your grocery store. |
