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Oriental Watermelon And Chicken Salad (meat)

Eileen Goltz | Meat

Ingredients

1 (4 lb.) Red watermelon
2, 12 oz. oriental noodles, uncooked
2 lbs. (approx. 4) grilled chicken breasts, boneless
2 seedless cucumbers, thinly sliced with peel
1/4 cup green onion, thinly sliced
Gourmet salad greens

Garnish:
Bamboo shoots
Parsley sprigs

Sweet and Sour Ginger Dressing:
2 1/2 tablespoon rice vinegar
1 Tablespoon soy sauce
1/2 teaspoon ginger root, minced
4 oz. soy oil
1 oz. sesame oil


Instructions

Remove the rind from watermelon and cut the flesh into 1- to 1 1/2 inch cubes. Cover and refrigerate. Cook and drain noodles, set aside. Arrange the salad greens on each individual plate and place the noodles on top 1 sliced chicken breast on a spiral on 3 oz. of noodles. Place 3/4 cup cubed watermelon and 1/3 cup sliced cucumbers beside chicken. Sprinkle with parsley sprigs. Garnish with bamboo shoots and serve with Sweet and Sour Ginger Dressing.

Method to assemble Sweet and Sour Ginger Dressing: Mix vinegar, soy sauce, and gingerroot until well mixed; set aside. Combine soy and sesame oils in salad dressing shaker; gradually add vinegar mixture until blended. Shake well before serving.