- The Washington Times - Tuesday, August 24, 2004

Chinese cooking is essentially healthy and low-fat, according to acclaimed chef and cook-book writer and television chef Martin Yan.

That’s the case with this recipe for melon chicken salad, a tasty dish to make for a summer meal.

The recipe is among those featured in an article in Cooking Light’s July issue, in which Mr. Yan demystifies traditional, healthful Chinese cooking techniques.

Mr. Yan’s skill in balancing flavors and textures is evident in this main-dish salad.

The sweet honey, salty soy sauce, tart vinegar, bitter daikon radish and savory chicken make an interesting interplay of flavors, while the crunchy walnuts and peanut butter contrast with the juicy melon.

You can use leftover or rotisserie chicken to make the dish on a busy weeknight.

Melon chicken salad

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-by-1/4-inch strips honeydew melon

3 cups 2-by-1/4-inch strips cantaloupe

2 cups 2-by-1/4-inch strips daikon radish

1 cup 2-by-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 vinegar, soy sauce, peanut butter, honey and sesame oil in a large bowl, stirring well with a whisk. Add honeydew, cantaloupe, radish, cucumber and onions; toss well to coat.

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


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