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Oriental Watermelon Chicken Salad

1 (3 lb.) Red watermelon

12 oz. oriental noodles, uncooked

1 lb. grilled chicken breasts, boneless

10 oz. seedless cucumbers, thinly sliced with peel

2 oz. green onion, thinly sliced

Bamboo shoots

Parsley sprigs

Sweet and Sour Ginger Dressing (see below)


Preparation: Remove rind from watermelon and cut flesh into 1- to 1 ½ inch cubes. Cover and refrigerate. Cook and drain noodles, set aside. Arrange 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.

Sweet and Sour Ginger Dressing

2 1/2 Tbsp. rice vinegar
1 Tbsp. soy sauce
1/2 tsp. ginger root, minced
4 oz. soy oil
1 oz. sesame oil

Preparation: Mix vinegar, soy sauce, and ginger root until well mixed; set aside. Combine soy and sesame oils in salad dressing shaker; gradually add vinegar mixture until blended. Shake well before serving.

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