sweet curry chicken melon salad

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  • add   1 cup chopped walnuts
  • add   2 limes; 1 cut in wedges, 1 tablespoon zest
  • add   1 avocado, peeled and thinly sliced
  • add   4 red leaf lettuce leaves
  • add   4 butter lettuce leaves
  • add   1 tablespoon fresh lime juice
  • add   1 teaspoon ground ginger
  • add   1 teaspoon mild curry powder
  • add   4 tablespoons finely chopped cilantro, divided
  • add   2 tablespoons brown sugar
  • add   3/4 cup mayonnaise
  • add   1 cup red seedless grapes, divided
  • add   1 sweet red pepper, julienned
  • add   4 cups cubed mixed melon (cantaloupe, honeydew, red and yellow watermelon)
  • add   1/4 cup water
  • add   4 boneless, skinless chicken breast halves


  1. In large nonstick pan, place water over medium-high heat. Add chicken, cover and cook about 15 minutes or until fork can be inserted in chicken with ease. Cool chicken and cut into cubes. In colander, mix together melon, red pepper and grapes, reserving 12 of grapes for garnish. In large bowl, mix together mayonnaise, sugar, 2 tablespoons of the cilantro, curry, ginger and lime juice. Add chicken and gently toss to coat well. On serving plate, arrange lettuce, alternating butter and red lettuce leaves. Place fruit mixture around edge of dish and chicken mixture in center. Sprinkle with remaining 2 tablespoons cilantro, lime zest and walnuts. Garnish with avocado slices, lime wedges and clusters of reserved grapes. Makes 6 servings.