Watermelon and Chicken Salad

Name: Watermelon and Chicken Salad
Total time: 15 min
Yield: 2 servings
Cuisine: asian
Ingredients: 2 1/2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon (packed) freshly grated peeled ginger root; 1/4 cup soy oil or light olive oil; 1 1/2 tablespoons dark sesame oil; 1/2 teaspoon sugar, or to taste; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground pepper; 3 cups cooked thin noodles (prepared Chinese wheat noodles, rice noodles or vermicelli); 16 ounces boneless, skinless chicken breasts, grilled, sliced; 1 pound seedless watermelon; 1 English cucumber, halved, seeded and thinly sliced crosswise; 1/4 cup thinly sliced scallions; Bamboo shoots; Bean sprouts; Fresh cilantro or parsley sprigs

By Liz Smith

Total Time: 15 minutes
Rating: 4(9)
Comments: Read comments

Featured in: Forbidden Fruit

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

For the Dressing

2½tablespoons rice vinegar
1tablespoon soy sauce
1tablespoon (packed) freshly grated peeled ginger root
¼cup soy oil or light olive oil
1½tablespoons dark sesame oil
½teaspoon sugar, or to taste
½teaspoon salt, or to taste
¼teaspoon freshly ground pepper

For the Salad

3cups cooked thin noodles (prepared Chinese wheat noodles, rice noodles or vermicelli)
16ounces boneless, skinless chicken breasts, grilled, sliced
1pound seedless watermelon
1English cucumber, halved, seeded and thinly sliced crosswise
¼cup thinly sliced scallions
Bamboo shoots
Bean sprouts
Fresh cilantro or parsley sprigs

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the dressing ingredients in a jar and shake. Taste and adjust the ginger, sugar and salt.
Step 2
Arrange the noodles in 2 little nests on plates. Fan out the chicken slices on top of each. Cut watermelon into 1-inch cubes and arrange on one side with the cucumber slices on the other. Sprinkle with scallions, bamboo shoots or bean sprouts and cilantro or parsley. Serve the dressing on the side.

Ratings

4 out of 5

9 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Jon M.5 years ago

This is terrific. I used brown rice noodles because that’s all I could find, and mixed vegetable and olive oil, because I didn’t have light olive oil. Otherwise I followed the recipe as is. I just cut stuff up the same size and served it on the noodles. I thought the dressing needed a touch more soy sauce, but my wife gobbled it up as it was.

Private comments are only visible to you.