Watermelon And Chicken Oriental Salad

Publish date:
  • ServingsServings


  • 1 red watermelon (4 lb.)
  • 2 packages oriental noodles, uncooked (12 ounce)
  • 2 pound grilled chicken breasts, boneless (approx. 4)
  • 2 seedless cucumbers, thinly sliced with peel
  • 1/4 cup green onion, thinly sliced
  • Gourmet salad greens


  • Bamboo shoots
  • Parsley sprigs

Sweet and Sour Ginger Dressing:

  • 2 1/2 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ginger root, minced
  • 4 ounce soy oil
  • 1 ounce sesame oil


  1. Remove the rind from watermelon and cut the flesh into 1- to 1 1/2 inch cubes.
  2. Cover and refrigerate. Cook and drain noodles, set aside.
  3. Arrange the salad greens on each individual plate and place the noodles on top 1 sliced chicken breast on a spiral on 3 oz. of noodles.
  4. Place 3/4 cup cubed watermelon and 1/3 cup sliced cucumbers beside chicken. Sprinkle with parsley sprigs.
  5. Garnish with bamboo shoots and serve with Sweet and Sour Ginger Dressing.

Sweet and Sour Ginger Dressing

  1. Mix vinegar, soy sauce, and gingerroot until well mixed; set aside.
  2. Combine soy and sesame oils in salad dressing shaker; gradually add vinegar mixture until blended.
  3. Shake well before serving.