1. Shred the warm cooked chicken into bite sized pieces, toss with Eta Kamahi Honey & Mustard Dressing. Cover and set aside to marinate, while you prepare the remaining salad ingredients.
2. Cut melon in half, discard seeds, use a melon baller or dice melon into 2-3cm pieces. Cut the cucumber lengthwise and slice diagonally.
3. Combine melon balls, cucumber, spring onions, lettuce, mint and crispy noodles. Toss with chicken in honey mustard dressing. Serve immediately.