Chicken and Melon Salad with Warm Coriander Dressing

Substantial enough to serve as a light lunch or supper dish, this sweet and savoury salad has a mellow oriental flavour.


  • 3 skinless, boneless free-range or organic chicken breasts
  • 1 small melon
  • 1 tablespoon coriander seeds, lightly crushed
  • 2 tablespoons sesame seeds
  • 2 tablespoons virgin sesame or groundnut oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh ginger, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1-2 tablespoons fresh coriander, chopped
  • 1 or 2 teaspoons toasted sesame oil


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.