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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Poultry Recipe

Oriental Watermelon Chicken Salad

1 red watermelon, 3 pounds
12 ounces oriental noodles, uncooked
1 pound grilled chicken breasts, boneless
10 ounces seedless cucumbers, thinly sliced, with peel
2 ounces green onion, thinly sliced
bamboo shoots  
parsley sprigs  
Sweet and Sour Ginger Dressing, see below
Remove rind from watermelon and cut flesh into 1- to 1 1/2-inch cubes. Cover and refrigerate. Cook and drain noodles; set aside. Arrange 1 sliced chicken breast on a spiral on 3 ounces 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 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoons ginger root, minced
4 ounces soy oil
1 ounce sesame oil
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.

Look for "Fresh from Florida" ingredients at your grocery store.

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