Honey Mustard Chicken and Melon Salad
Ingredients
- 1 medium-sized warm cooked chicken
- 3/4 cup ETA Kamahi Honey & Mustard Dressing
- 1 medium-sized rock melon
- 1/2 telegraph cucumber
- 1 bunch spring onion, trimmed and sliced
- 4 cups chopped iceburg lettuce or cos lettuce leaves
- 2-3 Tblsp fresh mint leaves
- 140g pack crispy noodles
Method:
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.
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