Substantial enough to serve as a light lunch or supper dish, this sweet and savoury salad has a mellow oriental flavour.
Poach or steam the chicken for 8 minutes. When cool enough to handle, slice, and arrange the slices on plates, alternating with slices of melon, or put a fan of chicken slices to one side of the plate and a fan of melon slices on the other.
In a small heavy frying pan, toast the coriander and sesame seeds until golden brown. Scatter them over the chicken and melon. In the same pan mix all the other ingredients except the fresh coriander and toasted sesame oil; bring to the boil, remove from the heat, stir in the coriander and toasted sesame oil, and spoon over the salad. Serve immediately. Fresh basil or mint can replace coriander for those who do not like it.
© 2000 Frances Bissell. All rights reserved.