Chicken Melon Salad With Mustard Poppy Vinaigrette Recipes

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MUSTARD CHICKEN SALAD



Mustard Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 4 to 5 servings

Number Of Ingredients 10

2 whole (4 split) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups good mayonnaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
  • Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
  • For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

CHICKEN & MELON SALAD WITH MUSTARD-POPPY VINAIGRETTE



Chicken & Melon Salad with Mustard-Poppy Vinaigrette image

This refreshing salad is tangy, sweet, and substantial with grilled chicken, fresh fruit, and a mustard-poppy seed dressing that offers a hint of vanilla.

Provided by Amber Jay

Categories     Salads     Sides & Sauces

Yield 6 side salads

Number Of Ingredients 13

4 Tbsp cider vinegar
1/2 Tbsp honey
2 Tbsp Dijon mustard
1 tsp poppy seeds
1/8 tsp kosher salt
1/4 tsp pure vanilla extract
3 Tbsp olive or canola oil
1 cup boneless chicken breast (cooked and diced* )
1/2 cup red pepper (seeded and diced)
1/2 cup cantaloupe (ripe, peeled, seeded and diced)
1/2 cup honeydew melon (ripe, peeled, seeded and diced)
1/3 cup red onion (trimmed and diced small)
3 cups romaine lettuce (trimmed, washed and cut or torn into 1" piece)

Steps:

  • Vinaigrette: In blender or food processor, combine first 6 ingredients. Blend until smooth. With blender running, slowly add oil in a thin, steady stream until well blended.
  • In large bowl or serving container, add vinaigrette, chicken, red pepper, melons and onion. Toss to coat.
  • Portion romaine lettuce in 6 plates or bowls; top with about 1 C chicken and melon salad mixture. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 210 kcal, Fat 11 g, SaturatedFat 1.5 g, Carbohydrate 17 g, Fiber 3 g, Protein 12 g, Cholesterol 30 mg, Sodium 200 mg

CHICKEN AND MELON SALAD



Chicken and Melon Salad image

A good use for leftover chicken. You can substitute other melons, papaya, pineapple, mushrooms, or water chestnuts for the grapes or the honeydew melon.

Provided by jen

Categories     Salad

Time 15m

Yield 10

Number Of Ingredients 9

1 honeydew melon
6 cups cubed, cooked chicken meat
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts
½ cup sour cream
½ cup plain yogurt
1 ½ teaspoons curry powder
salt and pepper to taste

Steps:

  • Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  • Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  • In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 22.3 g, Cholesterol 68.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 2.7 g, Sodium 102.3 mg, Sugar 17.6 g

CHICKEN AND MELON SALAD (HONEYDEW)



Chicken and Melon Salad (Honeydew) image

Make and share this Chicken and Melon Salad (Honeydew) recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 honeydew melon
6 cups cubed cooked chicken
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts (optional)
1/2 cup light sour cream
1/2 cup plain nonfat yogurt
1 1/2 teaspoons curry powder
salt and pepper

Steps:

  • Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  • Add chicken, celery, and grapes to the the bowl of melon.
  • In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Nutrition Facts : Calories 234.7, Fat 7.1, SaturatedFat 2.4, Cholesterol 67.3, Sodium 120.6, Carbohydrate 20, Fiber 1.7, Sugar 16.7, Protein 23.2

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