4 boneless, skinless chicken
breast halves
1/4 cup water
4 cups cubed mixed melon (cantaloupe, honeydew, red and yellow
watermelon)
1 sweet red pepper, julienned
1 cup red seedless grapes, divided use
3/4 cup mayonnaise
2 tablespoons brown sugar
4 tablespoons finely chopped cilantro, divided use
1 teaspoon mild curry powder
1 teaspoon ground ginger
1 tablespoon fresh lime juice
4 butter lettuce leaves
4 red leaf lettuce leaves
1 avocado, peeled and thinly sliced
2 limes; 1 cut in wedges, 1 tablespoon zest
1 cup chopped walnuts
In large nonstick pan,
place water over medium-high heat. Add chicken, cover and cook
about 15 minutes or until fork can be inserted in chicken with
ease. Cool chicken and cut into cubes.
In colander, mix together
melon, red pepper and grapes, reserving 12 of grapes for garnish.
In large bowl, mix together
mayonnaise, sugar, 2 tablespoons of the cilantro, curry, ginger
and lime juice. Add chicken and gently toss to coat well.
On serving plate, arrange
lettuce, alternating butter and red lettuce leaves. Place fruit
mixture around edge of dish and chicken mixture in center. Sprinkle
with remaining 2 tablespoons cilantro, lime zest and walnuts.
Garnish with avocado slices, lime wedges and clusters of reserved
grapes.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Cheryl McAtee, Vancouver, WA