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Name: Chicken, Melon And Fennel Salad with Ginger And Sesame Dr
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Sesame seeds; ; flesh); 2 tb Cashew nuts; 4 oz Seedless green grapes; 1 Charantais melon; (perfumed; Salt; 1/2 ts Caster sugar; 1 Ripe papaya; 2 Pieces stem ginger; 2 oz Baby spinach leaves; 1/2 sm Honeydew melon; 2 Bulbs Florence fennel; 2 tb Cr?me fraiche; Zest and juice of 1 fresh; 12 oz Chicken; cooked

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INGREDIENTS

1 tb Sesame seeds
; flesh)
2 tb Cashew nuts
4 oz Seedless green grapes
1 Charantais melon; (perfumed
Salt
1/2 ts Caster sugar
1 Ripe papaya
2 Pieces stem ginger
2 oz Baby spinach leaves
1/2 sm Honeydew melon
2 Bulbs Florence fennel
2 tb Cr?me fraiche
Zest and juice of 1 fresh
12 oz Chicken; cooked

INSTRUCTIONS

Do not make the mistake of treating this as a dessert salad. It needs proper seasoning to counterbalance the sweetness of the fruit. The dressing: Slice the stem ginger thinly and then with a small sharp knife, cut the slices into match stick size pieces. Add to the creme fraiche with the zest and juice of lime, sugar, salt and pepper. Taste and adjust if necessary. Dry fry the sesame seeds in a non stick pan to release the flavour, until they are golden. Do the same with the cashew nuts. The salad: Cut the chicken into cubes. Finely slice the fennel bulbs. Peel the papaya and melon. Remove the fibrous centre and the seeds of each. Cut the flesh into cubes. For a special effect use a melon baller to cut spheres of the fruit. Mix together the prepared fruit, grapes, toasted cashew nuts, fennel and chicken. Season to taste. Pile on to a bed of washed and dried baby spinach leaves. Pour over the dressing and scatter with the toasted sesame seeds.

NOTES

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Chicken, Melon And Fennel Salad with Ginger And Sesame Dr

1 tb Sesame seeds
 ; flesh)
2 tb Cashew nuts
4 oz Seedless green grapes
1 Charantais melon; (perfumed
 Salt
1/2 ts Caster sugar
1 Ripe papaya
2 Pieces stem ginger
2 oz Baby spinach leaves
1/2 sm Honeydew melon
2 Bulbs Florence fennel
2 tb Cr?me fraiche
 Zest and juice of 1 fresh
12 oz Chicken; cooked

Do not make the mistake of treating this as a dessert salad. It needs  proper seasoning to counterbalance the sweetness of the fruit.    The dressing:    Slice the stem ginger thinly and then with a small sharp knife, cut  the slices into match stick size pieces. Add to the creme fraiche  with the zest and juice of lime, sugar, salt and pepper. Taste and  adjust if necessary.    Dry fry the sesame seeds in a non stick pan to release the flavour,  until they are golden. Do the same with the cashew nuts.    The salad:    Cut the chicken into cubes. Finely slice the fennel bulbs. Peel the  papaya and melon. Remove the fibrous centre and the seeds of each.  Cut the flesh into cubes. For a special effect use a melon baller to  cut spheres of the fruit. Mix together the prepared fruit, grapes,  toasted cashew nuts, fennel and chicken. Season to taste.    Pile on to a bed of washed and dried baby spinach leaves. Pour over  the dressing and scatter with the toasted sesame seeds.

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Nutrition

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Serving Size: 1 Serving (1047g)
Recipe Makes: 1 servings

Calories: 1213
Calories from Fat: 623 (51%)

Amt Per Serving		% DV

	Total Fat 69.3g	92 %
	Saturated Fat 17.8g	89 %
	Monounsaturated Fat 29.3g
	Polyunsanturated Fat 16.7g
Cholesterol 255.1mg		79 %
Sodium 379.6mg		13 %
Potassium 2498.5mg		66 %
Total Carbohydrate 80.2g		24 %
	Dietary Fiber 9g	36 %
	Sugars, other 71.2g
Protein 74.3g		106 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1213

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