Best Chicken Melon Salad Recipes

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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

TOMATO-MELON CHICKEN SALAD



Tomato-Melon Chicken Salad image

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. -Betsy Hite, Wilton, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 10

4 medium tomatoes, cut into wedges
2 cups cubed seedless watermelon
1 cup fresh raspberries
1/4 cup minced fresh basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
9 cups torn mixed salad greens
4 grilled chicken breasts (4 ounces each), sliced

Steps:

  • In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Nutrition Facts : Calories 266 calories, Fat 13g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD



Grilled Mediterranean Chicken, Melon and Feta Salad image

From the LCBO's Food and Drink Magazine. The salty taste of the feta cheese in this Greek-inspired salad complements the sweetness of the cantaloupe. NOTE: Cooking time includes 4 hours marinating time.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 4h32m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup lemon juice
1/2 teaspoon black pepper
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup mint, coarsely chopped
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 cantaloupe
8 cups baby spinach leaves
4 cherry tomatoes, quartered
1/4 cup feta cheese, crumbled
1 green onion, thinly sliced diagonally

Steps:

  • In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
  • Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
  • Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
  • Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
  • To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
  • Grease grill and preheat barbecue to medium.
  • Remove chicken from marinade, discarding any that remains.
  • Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
  • Remove from barbecue and set aside.
  • Meanwhile, remove reserved dressing from fridge.
  • Peel cantaloupe, discard seeds and cut into very thin wedges.
  • Line 4 large salad plates with spinach.
  • When chicken is cool, for each salad, slice each breast and fan onto spinach.
  • Arrange cantaloupe on spinach.
  • Sprinkle salads with cherry tomatoes, feta and green onion.
  • Drizzle to taste with remaining dressing.
  • Sprinkle with remaining 2 tbsp mint.

MELON AND SMOKED CHICKEN SALAD



Melon and Smoked Chicken Salad image

Categories     Salad     Chicken     No-Cook     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Lunch     Cantaloupe     Honeydew     Arugula     Summer     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

2 shallots, minced
1 tablespoon white-wine vinegar
2 teaspoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh tarragon leaves plus tarragon sprigs for garnish
1/4 cup vegetable oil
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 cups)
1 whole boneless smoked chicken breast, skin and fat removed and the meat shredded
1 cup honeydew melon balls
1 cup cantaloupe balls

Steps:

  • In a bowl whisk together the shallots, the vinegar, the parsley, the minced tarragon, and with salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the arugula, the chicken, and the melon balls, toss the salad until it is combined well, and garnish it with the tarragon sprigs.

CHICKEN SALAD IN MELON RINGS



Chicken Salad in Melon Rings image

"This refreshing salad is sure to please everyone at your next luncheon," promises Kim Ozak of Winnipeg, Manitoba. "It's eye-catching and easy to prepare, requiring less time in the kitchen so you have more time to spend with your friends."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

4 cups cubed cooked chicken
3 tablespoons lemon juice
1 cup sliced celery
1 cup halved seedless grapes
1/3 cup chopped onion
1/3 to 1/2 cup vinaigrette or salad dressing of your choice
1/4 cup sliced almonds, toasted
1 tablespoon diced pimientos
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
6 cantaloupe rings (1-1/2 inches thick), peeled

Steps:

  • In a bowl, toss the chicken and lemon juice. Add the celery, grapes, onion, dressing, almonds, pimientos, salt and pepper; mix well. Cover and refrigerate. Just before serving, arrange lettuce on salad plates; top each with a melon ring. Fill center with chicken salad.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 346mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN & MELON SALAD WITH YOGURT VINAIGRETTE



Chicken & Melon Salad with Yogurt Vinaigrette image

Treat yourself to this bistro-style salad for one, made with chicken, cantaloupe and a creamy vinaigrette made with Italian dressing and yogurt.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 7

3 cantaloupe slices (1/2 inch thick)
4 lettuce leaves
1/2 cup OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 Tbsp. vanilla low-fat yogurt
1 Tbsp. KRAFT Lite Zesty Italian Dressing
2 Tbsp. chopped red onions
1 Tbsp. chopped toasted walnuts

Steps:

  • Arrange cantaloupe slices on lettuce-covered plate; top with chicken.
  • Mix yogurt and dressing until blended; drizzle over salad.
  • Sprinkle with onions and nuts.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

CILANTRO LIME CHICKEN SALAD WITH MELON RELISH



CILANTRO LIME CHICKEN SALAD WITH MELON RELISH image

Categories     Salad     Chicken     Fruit     Leafy Green     Vegetable

Yield 4 salads

Number Of Ingredients 17

4 boneless, skinless chicken breast halves
1 tablespoon seeded, minced jalapeno pepper
1/2 cup lime juice
1 green onion, finely chopped
1/4 cup maple syrup
3 tablespoons minced cilantro leaves
2 tablespoons bottled oil and vinegar dressing
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup diced cantaloupe
1/2 cup diced jicama
2 tablespoons minced red bell pepper
6 cups bite-size mixed salad greens
Cilantro sprigs
Lime slices
Fresh raspberries
Cantaloupe slices

Steps:

  • 1. In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside. 2. In small saucepan, place marinade and heat to boiling; boil 1 minute. 3. Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning and brushing with marinade, about 10 minutes or until fork can be inserted with ease. Remove chicken from oven; keep warm. 4. In medium bowl, make relish by mixing together cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade. 5. In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade. 6. In large bowl, place salad greens; add dressing mixture and toss to coat. 7. To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon relish over chicken. Garnish with cilantro sprigs, lime slices, raspberries and cantaloupe slices.

CHICKEN-MELON SPINACH SALAD



Chicken-Melon Spinach Salad image

"This hearty salad is nutritious, and the combination of colors and flavors mix really well." It's ideal for hot summer nights! Lorie Fritsch - Dublin, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

4 cups fresh baby spinach
2-1/2 cups cubed cantaloupe
2 cups cubed cooked chicken
1 medium sweet red pepper, chopped
1 medium ripe avocado, peeled and cubed
1/4 cup chopped onion
SALAD DRESSING:
2 tablespoons plus 1-1/2 teaspoons canola oil
4-1/2 teaspoons sugar
4-1/2 teaspoons cider vinegar
4-1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 tablespoons salted soy nuts

Steps:

  • In a large salad bowl, combine the first six ingredients. In a small bowl, whisk the oil, sugar, vinegar, ketchup, Worcestershire and salt. Pour over salad; toss to coat. Sprinkle with soy nuts. Serve immediately.

Nutrition Facts : Calories 302 calories, Fat 17g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 268mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 5g fiber), Protein 20g protein.

WARM LEMON CHICKEN & MELON SALAD



WARM LEMON CHICKEN & MELON SALAD image

Categories     Salad     Chicken     Sauté

Yield 4

Number Of Ingredients 13

4 boneless chicken breats
2 tsp sesame oil
1 T rice vinegar
1/2 homeydew
1 T oil
1 egg white
1T cornstarch
1T chopped gr onion
SAUCE
Juice and zest of each 1 lemon and l lime
3-4 T sugar
1/2 c water
2 t cornstarch

Steps:

  • Marinate chicken in oil, rice vin. S&P. Leave about 15 min. Cube meon, and sprinkle with lemon juice. Beat egg white, 1 T cornstarch, and add to chicken. Heat oil and saute chicken. SAUCE Combine citrus juice and zest with sugar and water. Heat gentlym, stirring to dissolve sugar. Mix 2 tsp cornstarch with little liquid, and stir into sauce. Cook til thickened. Slice chicken diagonally. Serve with melon and sauce

CHICKEN MELON SALAD



CHICKEN MELON SALAD image

Categories     Salad     Chicken

Yield 6 servings

Number Of Ingredients 12

1 1/2lb chicken breast(750 g)
1/2 c mayo (125 ml)
1/2 c sour cream (125 ml)
2 t curry powder (10 ml)
1 t gran. sugar (5 ml)
1 t lemon juice (5 ml)
1 small cantelope cut in cubes
1 c seedless grapes halved (250 ml)
1/2 c canned water chestnuts chopped (125 ml)
1/2 c shredded coconut toasted (125 ml)
S & P
lettuce optional

Steps:

  • cook chicken on high in microwave 6 mins. until tender. cut into 1" cubes. combine mayo, cour cream, curry powder, sugar & lemon juice. Just before serving toss chicken, cantelope, grapes, water chestnuts and 1/2 the coconut with mayo mixture. season w s & p to taxste. serve on lettuce, sprinkle with remaining coconut.

MELON-CHICKEN SALAD



Melon-Chicken Salad image

Number Of Ingredients 11

2 cups chicken cubed cooked
1 cup celery thinly sliced
1 cup green seedless grape seedless, halved
1 (11-ounce) can mandarin orange segment drained
1/2 cup Catalina salad dressing purchased
1/2 teaspoon lemon peel grated
1 teaspoon lemon juice
1/8 teaspoon salt
1 cantaloupe ripe
2 cups lettuce shredded
1/2 cup almonds toasted slivered

Steps:

  • In a medium bowl, combine chicken, celery, grapes and mandarin oranges. Chill, if desired.In a small bowl, stir dressing, lemon rind, lemon juice and salt. Chill, if desired.To serve, slice cantaloupe lengthwise into six wedges. Remove seeds and peel each section. Place each wedge on a bed of shredded lettuce. Drain chicken mixture if needed. Stir in dressing mixture just until coated. Spoon over cantaloupe and sprinkle with almonds.

Nutrition Facts : Nutritional Facts Serves

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