2 1/2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1/2 teaspoon minced gingerroot
1/2 cup vegetable or canola oil
2 tablespoons sesame oil
12 ounces ramen noodles
2 cups cubed watermelon, seeded
1 pound grilled boneless, skinless chicken breasts, sliced into strips
1 medium seedless cucumbers, thinly sliced
3 green onions, thinly sliced


1. In a small bowl, combine vinegar, soy sauce, and gingerroot; slowly whisk in oils; set aside.
2. Cook noodles in boiling, salted water according to package directions, drain and cool under running water. Place noodles on a platter; arrange watermelon, chicken, cucumbers and green onions over noodles. Drizzle with dressing and serve.

You can add other Asian vegetables to this salad, such as water chestnuts or blanched snow peas or baby corn.

Watermelon and Chicken Salad
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