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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