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🍽️ Chicken and Melon Salad with Sesam Dressing

456 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (with skin)
• 0.5 honeydew melon
• 1 tbsp honey
• 1 tbsp light soy sauce
• 100 ml poultry stock
• 2 tbsp vegetable oil
• 2 tbsp lemon juice
• 1 tbsp sesame seeds
• 1 pinch dried chopped chili peppers
• 2 spring onions

Instructions

1. 1. Wash the chicken breasts thoroughly and pat them dry with a kitchen towel.
2. 2. Place the chicken breasts in a baking dish or on a baking sheet that you have previously greased with a little oil.
3. 3. Mix the soy sauce with the honey in a small bowl.
4. 4. Coat the chicken breasts evenly with the honey-soy sauce mixture.
5. 5. Pour the poultry stock (chicken broth) around the chicken breasts into the dish.
6. 6. Preheat the oven to 160 degrees Celsius and switch on the top and bottom heat setting.
7. 7. Place the dish in the oven and bake the chicken for about 15 to 20 minutes.
8. 8. Remove the chicken breasts from the oven and let them rest briefly to cool down slightly.
9. 9. Slice the cooled chicken breasts into thin slices.
10. 10. Peel the melon and remove all seeds.
11. 11. Cut the melon in half and slice it into very thin slices.
12. 12. Wash the spring onions and remove the dry ends.
13. 13. Cut the spring onions into thin, diagonal rings.
14. 14. Arrange the melon slices and chicken slices decoratively on the plates.
15. 15. Heat the sesame seeds in a small pot without additional oil until they are lightly golden brown and fragrant.
16. 16. Deglaze the roasted sesame seeds with the cooking juices left over from baking the chicken breasts in the dish.
17. 17. Add the chopped spring onions and chili to the sesame dressing in the pot.
18. 18. Add the lemon juice and season the dressing with soy sauce and honey to taste.
19. 19. Drizzle the warm sesame dressing evenly over the plated salad.

Nutrition per serving

• kcal: 456
• Protein: 53 g · Fett/Fat: 18 g · Carbs: 19 g