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Dionetta Hudzinski

Chicken and Melon Salad (serves 6+) a great salad for a summer picnic…
• 3 boneless whole chicken breasts
• 1 cantalope, cut in cubes/chunks
• ½ lb black seedless grapes, cut in halves
• ½ lb asparagus, fresh
• 1 cup chicken stock (can substitute broth)
• ½ cup dry white wine (or any wine you have that is dry)
• 1 clove garlic, crushed
• 3 tablespoons capers
• 3 tablespoons shredded parmesan cheese
Dressing: (combine all ingredients in a jar and shake)
• ¼ cup lemon juice
• ¼ cup olive oil
• ¼ cup dry white wine
• 1 clove garlic, crushed
1. Cut cantaloupe into chunks
2. Halve the grapes
3. Trim asparagus, cut into 2 inch lengths. Place on a cookie sheet, drizzle with olive oil, sprinkle with shredded parmesan cheese. Bake in oven at 350o for about 10 minutes or until tender. Remove from oven and set aside.
4. Combine chicken stock, wine, and garlic in large pan, add the chicken breasts, bring to a boil, reduce heat to simmer about 5 minutes on each side, or until tender and done on the inside. Drain the chicken, place in refrigerator or freezer to cool for 30 min. when cool to touch shred the chicken finely.
5. In a serving bowl – Combine chicken, melon, grapes, asparagus and capers with dressing and serve sprinkled with parmesan cheese.
Tips for those in Chronic pain. This recipe can be made in stages over 1-2 days. Keeps very well in the refrigerator. If you have kids they will love helping with this one.