Chicken Salad in Honeydew Photo: Brenda C. Hill

Here is a simple summer salad in it’s own bowl. I enjoy the fresh, crunchy tastes as well as the presentation.

Chicken Honeydew Salad

Ingredients – serves two hearty appetites.

!/3 cup mayonnaise.

1 tbsp rice wine vinegar

2 tbsp chopped fresh tarragon

1 -1/4 lb boneless, skinless chicken breasts, chopped or shredded

1/3 cups chopped pecans

1 cup small melon balls

1 -2 green onions sliced.

salt and pepper

Method

Lightly toss all ingredients together.

Place in hollowed out melon bowl.

Tips

Toasting the pecans and adding them on top improves the crunch.

I have not yet tried this salad with other melons, but I will use cantaloupe next.

For more color try adding dried cranberries or green and red grapes.

I use light (Hellman’s) mayo for this one.

Prepare extra chicken the night before and chill. I find broiling or roasting, grill or oven, gives it more flavor than poaching.

If served with a crisp white wine, this becomes an elegant lunch or first course for dinner.

Best of all, no clean up, just toss the natural bowl. Great for a picnic or patio, keep chilled.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.