Melon Salad with Chicken Breast

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 plant oil
• 2 tbsp lemon juice
• 1 tbsp Sesame seeds
• 1 pinch dried chopped chili flakes
• 2 Spring Onions

Instructions

1. 1.

   Wash the chicken breasts, pat dry and place them in a greased baking dish or on a baking sheet. Mix soy sauce and honey and brush over the chicken. Pour in poultry stock and bake at 160°C (325°F) for about 15-20 minutes. Remove and let cool slightly.

2. 2.

   Peel the melon, remove seeds, halve it, slice very thinly, and arrange decoratively on plates with sliced chicken.

3. 3.

   Wash and trim spring onions, cut into slanted rings.

4. 4.

   Toast sesame in a pan without oil, deglaze with the chicken drippings, add spring onions, chili, and lemon juice. Season with soy sauce and honey, then drizzle over the chicken-melon salad.