Colorful chicken fruit salad in melon halves
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 200 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.5 kg) Net melon
- 250 g Strawberries
- 1 Head iceberg lettuce
- 250 g Soured milk (3.5% fat content)
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Sugar
Directions
- 1
Wash the chicken meat, dab dry and cut into cubes. Fry the cubes in hot oil for about 3 minutes until golden brown all around. Season with salt and pepper and drain on kitchen paper.
- 2
Halve the melon crosswise and cut the halves at the lower ends somewhat flat. Use a spoon to prick out the seeds. Cut out the flesh, except for a 1 cm wide edge, with a ball cutter (or cut out in small cubes).
- 3
Wash, clean and slice the strawberries. Clean, wash and slice the iceberg lettuce and then cut into fine strips. Mix soured milk, lemon juice, some salt, pepper and sugar. Season to taste the dressing.
- 4
Carefully mix the prepared salad ingredients with the dressing, arrange in the hollowed melon halves and serve.
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