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Melon and Citrus Fruit Salad with Harissa Grilled Chicken

Thursday, 28 May 2015 15:30 Oriya Publisher

Summer is the best time to enjoy fruity salads. Mixed with crisp cucumber, tangy rocket leaves and creamy goat chesse, this chilled salad is topped with warm harissa spiced chicken. The fruits need soaking and the chicken needs marinating for at least two hours, for best results. Please plan accordingly.


For the salad
• ½ a cantaloupe melon, peeled and sliced
• 2 navel oranges, cut into segments
• 1 grapefruit, cut into segments
• 1 large red onion, cut into separated rings
• 2 green cucumbers, cut in paysannes
• 1 small bunch of rocket leaves
• Almond slivers for the garnish

For the dressing
• 2 tbsp honey
• 1 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• ¼ tsp freshly gound pepper
• Salt


For the chicken
• 2 boneless chicken breasts with the skin
• 1 tbsp harissa sauce
• ½ tsp chopped garlic
• 2 tsp lemon juice
• 2 tbsp olive oil
• ½ tsp rock salt


• Make the dressing by mixing all the ingredients except the pepper and oil. Soak the fruits in the dressing and refrigerate for two hours.
• Marinate the chicken breast with the harissa and other ingredients. Refrigerate for two hours.
• Grill the chicken till the skin is crisp and it is well cooked. Slice it and keep it covered.
• Strain the soaked fruit, keeping the dressing aside.
• Add the cucumbers, onions and hand-torn rocket leaves. Sprinkle with freshly ground pepper.
• Pour the dressing, extra virgin olive oil and crumbled goat cheese over it.
• Top it up with hot grilled chicken.
• Garnish with almond slivers and serve.


*Recipe & Image Courtesy: Chef Vineet Manocha, Corporate Chef, Lite Bite Foods


For More: Apple Salad with Melon Dressing

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