Melon, smoked chicken and grape salad
This chicken salad is refreshing and totally fit for summer. The recipe comes from food writer Debora Robertson, who says: “I have been making this salad, and versions of this salad, for decades, ever since I shared a flat with a Southern Belle from Virginia in my second year at university. Once she made it for a lunch with some fellow Americans. One took a bite and declared ‘Mary Martha, I believe you must have been to a lot of debutante lunches this summer’. Whether you’re a southern debutante or not, it’s entirely appropriate for the season.”
Ingreadient
- 60g mayonnaise
- 2 tsp dijon mustard
- Finely grated zest and juice ½ lemon
- 3 tbsp parsley leaves, finely chopped, plus extra to garnish
- 2 tbsp tarragon, finely chopped, plus extra to garnish
- 1 charentais, cantaloupe or honeydew melon (around 800g)
- 500g smoked chicken (or leftover chicken), torn or chopped into bite-size pieces
- 300g black and/or green seedless grapes, halved
- 40g flaked almonds, lightly toasted, plus extra to garnish
Instruction
- Put all the ingredients for the dressing in a small bowl and whisk to combine. Season to taste with a pinch of salt and pepper.
- Halve the melon, scoop out the seeds, cut into wedges and trim away the rind. Chop into bite-size pieces and put in a large serving bowl with the chicken, grapes and almonds. Season with a few grinds of black pepper, then trickle on the dressing, tossing gently until just combined. Scatter over a few more almonds and herbs and serve immediately.
