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1-1/4 cup boneless and skinless chicken breasts
1 TBSP olive oil
1 cup honeydew, cut into small bite sized pieces
1 bunch green onion, finely chopped
1 TSP dijon mustard
1/2 cup mayonnaise (low fat)
2-1/2 TSP brown sugar
1 TBSP Kirin
2 TBSP fresh tarragon, finely chopped
1/4 pecans, toasted and chopped
1 TBSP pepper
In a medium bowl, combine mayo, , mustard, rice vinegar, half the brown sugar, tarragon then season with salt and pepper. Cover and refrigerate.
Heat grill to medium heat, spray with PAM for grills. In a small bowl mix together pepper with remaining brown sugar and 1 TBSP olive oil. Cover chicken breasts with mixture. Cook chicken on grill turning once. Chicken is done when juices run clear.
Chop chicken into bite sized pieces. Mix chicken, melon and green onion to dressing mixture. Serve on salad plates.
Since spring is sprunging around the country, there’s a natural desire to savor the fresh veggies and eat something healthy. Chicken and salads are some of the healthiest things you can eat, but let’s face it, they’re BOOORRRRING!
So I like to add a little something called flavor to the salad so you actually enjoy eating something that’s good for you. The mayo is the one ingredient that can derail this whole, “I’m eating healthy so I think I’ll have seconds” train. Take a look at cutting the mayo down in half or replacing it altogether with a soy based mayo.
Because there’s some creaminess to the salad, a wine pairing that has some acidity to cut through the creaminess is needed. You can go a few ways with a wine+food pairing. I’d go for a Chardonnay/Viognier blend or a Pinot Gris. Why? ‘Cause that’s how I roll. But more to the point, a Chardonnay would work fine, but the dijon is going to give a little Jackie Chan kick to it, and there’s honeydew. Bang for the buck I found the Cycles Gladiator has great quality for not very much money.
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I don’t know about pairing it, but this salad was amazing! Thanks for the recipe!
How about the Mer Soleil Silver? It’s an unoaked Chardonnay. It will probably give the Honeydew Salad room to express itself.
The first thing I thought was “VIOGNIER” duh. Melon. Acidity. Chicken. Yep, viognier.nnBut then, I thought to myself … self, that is the obvious pairing, no? Why not try to step outside the box… nnSo then I thought AH HA — Gewurztraminer … why? Because it is one of my favorite white varietals that oddly pairs well with many a cuisine … and holds up to a bit of spice (such as mustard). So yes. And Alsace Gewurtz is my pick.
I am thinking a white rhone blend with a bit of RS would work. The spice and character of Siegerrebe is pretty tasty with melon and poultry. The mayo is tough for me. I am allergic so have never paired anything to it. If it were me, I would sub 1/2 avocado for the mayo for creamy cohesive goodness