Melon Chicken Salad

Melon Chicken Salad Recipe
Becky Luigart-Stayner; Cindy Barr
The combination of sweet honey, salty soy sauce, tart vinegar, bitter daikon radish, and savory chicken make this inspired chicken salad one for the repeat recipe file.

Worthy of a special occasion


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 30 %
Fat 9.9 g
Satfat 1.8 g
Monofat 3.3 g
Polyfat 3.9 g
Protein 22.6 g
Carbohydrate 32 g
Fiber 3.7 g
Cholesterol 48 mg
Iron 1.6 mg
Sodium 383 mg
Calcium 55 mg


1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons chunky peanut butter
1 tablespoon honey
3/4 teaspoon dark sesame oil
3 cups (2 x 1/4-inch) strips honeydew melon
3 cups (2 x 1/4-inch) strips cantaloupe
2 cups (2 x 1/4-inch) strips daikon radish
1 cup (2 x 1/4-inch) strips peeled English cucumber
3 tablespoons thinly sliced green onions
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 tablespoons chopped walnuts, toasted


Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add honeydew and next 4 ingredients (through green onions); toss well to coat.

Place 2 cups melon mixture on each of 4 plates; top each serving with 1/2 cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 1/2 teaspoons walnuts. Serve immediately.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Martin Yan,

July 2004
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