Please consult the OU's guidelines for checking fruits and vegetables.

Oriental Watermelon and Chicken Salad
Oriental Watermelon and Chicken Salad Meat


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


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


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.