Chickensaladwithwatermelonandpeaches Recipes

CHICKEN SALAD WITH WATERMELON AND PEACHES

Steps:

• Mix together the chicken, yogurt, mayonnaise, dill and lemon juice. Season to taste with salt and pepper.
• Before serving gently mix in diced peaches and melon. Serve over mixed greens.

MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE

Steps:

• For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
• For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
• Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

CREAMY CHICKEN SALAD WITH PEACHES

Steps:

• Mix cream cheese and poppy seed dressing together in a bowl; fold in chicken, peach, walnuts, and green onions until well coated.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

WATERMELON BASKET FRUIT SALAD

Steps:

• Take a sharp knife and slice a small thin piece off the bottom of your melon.
• This will allow the finished basket to sit flat on a plate or table without rolling.
• Next, take the tip of your knife (you can also use your pumpkin decorating tool out if you have one) or garnishing tool and score the watermelon in half, horizontally.
• Then mark a strip of about 1 1/2- 2" wide that will form the handle of your basket.
• If you have trouble seeing the score lines, you might want to try using a marker.
• Next, take your garnishing tool and start cutting around the melon on the lines.
• The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze.
• If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time.
• You could also forget the V and make straight cuts.
• To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction.
• Carefully separate the cut sides from the body of the watermelon.
• If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emory board and gently sand them off.
• Take a melon baller and hollow out the inside of the watermelom.
• After removing all the edible parts, take a large spoon and gently scrape out the sides of your"basket".
• Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way.
• Mix the watermelon balls (or pieces, if you don't have a melon baller) with other ripe fresh fruits.
• To make the handle garnish, thinly slice lemons, limes or oranges and use a toothpick to affix them, along with a grape, melon ball or cherry, to the watermelon.
• Keep any extra fruit in a ziplock back and refill as it goes down!

CHICKEN IN A WATERMELON

Steps:

• Cut a 1/4-inch-thick horizontal slice off bottom of watermelon, so it won't roll. Discard. Cut off the top third of the melon horizontally, then scoop out seeds and enough of the pulp from both remaining parts to make room for the chicken.
• Season cavity of chicken with salt and pepper. Insert lemon pricked with fork, along with 1 tablespoon of the soy sauce. Brush outside of chicken with remaining soy sauce, and sprinkle with five-spice powder.
• Place chicken in the larger part of the melon, and position the other piece of melon on top, securing with long skewers.
• Preheat oven to 400 degrees, and bake 2 hours. Then, reduce heat to 300 degrees and bake 2 1/2 hours longer.
• Place watermelon on a tray and show it to guests. Return it to kitchen: remove chicken and carve. With a ladle, remove juices from watermelon and reduce in skillet until thickened; whisk in cold butter and spoon over chicken before serving

YOGURT-MARINATED CHICKEN WITH WATERMELON SALAD

Steps:

• In a large zip-top bag, combine yogurt, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside 1/2 cup and refrigerate until ready to serve (or up to 1 day). Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, scraping off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, 10 minutes. Let 2 breasts cool, then wrap in plastic and chill for Tomato Gazpacho with Chicken.
• Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper. Serve alongside chicken and yogurt sauce.