Chicken and watermelon salad

Ingredients 7
Servings 4


  • 20
    garlic butter
  • 8
    chicken breast fillets, cubed
  • 1
    cucumber, halved lengthways and sliced
  • 1
    small watermelon, cut into cubes and seeded
  • 100
    mozzarella cheese, cubed
  • 15
    mint, freshly chopped
  • lettuce leaves, olive oil and balsamic vinegar, to serve


Heat the garlic butter over a high heat in a frying pan. Add the chicken pieces and stir-fry for 2 to 3 minutes until just cooked. Set aside to cool. When cool, place chicken into a bowl and add the cucumber, watermelon, cheese and mint. Season with salt and freshly ground black pepper. Toss well. Serve on a bed of lettuce leaves and drizzle with olive oil and balsamic vinegar.

Read more on: poultry  |  shallow-fry

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