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RECIPE OF THE WEEK #458

Chicken Melon Salad with Orange Tarragon Dressing

For Dressing:

1/2 cup orange juice
2 teaspoons dried tarragon
1 egg
1 cup corn oil
3 tablespoons wine vinegar

For Salad:

2 pounds boneless, skinless chicken breast
(for 3 1/2 to 4 cups cooked and cubed meat)
2 cups canary melon, cubed
1 1/2 cups cantaloupe, cubed
1 cup sliced celery
1 tablespoon lemon juice
2 teaspoons grated orange rind
1/4 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups seedless grapes
Mixed greens or watercress

3/4 cup toasted nuts (of choice)
Coarsely chopped

Dressing:

In a very small pan, reduce the orange juice with the tarragon to 2 tablespoons. Whip the egg in a food processor or whisk by hand until light colored. Gradually add the corn oil to blend well. Add the remaining ingredients and the orange-tarragon reduction. Refrigerate.

Salad:

Cook the chicken as described below. Cool and cut into bite size pieces. Just before serving, combine the chicken with the melon, celery, grapes and dressing. Serve on mixed greens or watercress. Garnish with nuts.

Note:

Preheat oven to 350 degrees. Lay the chicken breasts on a rimmed baking sheet and over tightly with foil. Bake for 20-25 minutes until cooked through but still moist and juicy. Cool to room temperature.

Makes 6-8 servings.