Chicken And Cantaloupe Salad With Lime Vinaigrette
|Cooked diced chicken/Turkey||2 Cup (32 tbs) (Poached Breasts / Leftover Roasted Chicken)|
|Cantaloupe balls||2 Cup (32 tbs)|
|Inner chicory leaves||3 , well washed|
|For the vinaigrette|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Rice vinegar||1 Tablespoon|
|Grated lime zest||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Combine the chicken and cantaloupe balls in a medium-size bowl.
Line 4 salad plates with chicory leaves torn into bite-size pieces.
In a small bowl, whisk together the vinaigrette ingredients and taste to correct the seasoning.
Pour the dressing over the chicken and melon.
Toss gently and divide among the 4 plates.
Garnish with lime wedges.