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Chicken And Melon Salad With Green Chili Mayonnaise

Chicken.Maximus's picture
Ingredients
  Butter 2 Tablespoon (1/4 Stick)
  Whole chicken breasts 2 , boned, skinned and slightly flattened to even thickness
  Honeydew melon 1⁄2 , peeled, seeded and sliced (At Room Temperature)
  Green chili mayonnaise 2 Tablespoon (Adjust Quantity As Needed)
  Lime slices 2
  Parsley sprigs 2 (For Garnish)
Directions

Preheat oven to 350°F.
Cut piece of waxed paper or foil to fit heavy skillet large enough to hold chicken in 1 layer.
Set paper aside.
Melt butter in skillet.
Add chicken to melted butter, turning just until surface of meat begins to whiten.
Press waxed paper or foil over chicken.
Cover skillet tightly with lid and bake just until juices run clear, about 8 minutes; do not overcook.
Drain chicken.
Slice chicken.
Alternate chicken and melon in fan pattern on platter or individual plates.
Cover and refrigerate.
Let stand at room temperature 15 to 20 minutes before serving.
Spoon Green Chili Mayonnaise across top.
Garnish with lime.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chili

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