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Add a photoServings: 1
Ingredients
- 1 x Ripe papaya
- 1/2 sm Honeydew melon
- 1 x Charantais melon, (perfumed orange flesh)
- 2 Tbsp. Cashew nuts
- 12 ounce Chicken, cooked
- 2 x Bulbs Florence fennel
- 4 ounce Seedless green grapes
- 2 piece stem ginger
- 1 Tbsp. Sesame seeds
- 2 Tbsp. Creme fraiche Zest and juice of 1 fresh lime
- 1/2 tsp Caster sugar Salt and freshly grnd black pepper
- 2 ounce Baby spinach leaves
Directions
- Don't make the mistake of treating this as a dessert salad. It needs proper seasoning to counterbalance the sweetness of the fruit.
- The dressing:Slice the stem ginger thinly and then with a small sharp knife, cut the slices into match stick size pcs. Add in to the creme fraiche with the zest and juice of lime, sugar, salt and pepper. Taste and adjust if necessary.
- Dry fry the sesame seeds in a non stick pan to release the flavour, till they are golden brown. Do the same with the cashew nuts.
- The salad:Cut the chicken into cubes. Finely slice the fennel bulbs. Peel the papaya and melon. Remove the fibrous centre and the seeds of each.
- Cut the flesh into cubes. For a special effect use a melon baller to cut spheres of the fruit. Mix together the prepared fruit, grapes, toasted cashew nuts, fennel and chicken. Season to taste.
- Pile on to a bed of washed and dry baby spinach leaves. Pour over the dressing and scatter with the toasted sesame seeds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 734g | |
| Calories 855 | |
| Calories from Fat 428 | 50% |
| Total Fat 48.47g | 61% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 338mg | 14% |
| Potassium 1808mg | 52% |
| Total Carbs 59.07g | 16% |
| Dietary Fiber 8.0g | 27% |
| Sugars 40.09g | 27% |
| Protein 51.16g | 82% |
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