Rockmelon and chicken salad

ingredients

• • 2 small chicken breasts
  • 1 deseeded rockmelon
  • 1 roughly chopped cucumber
  • 1/2 cup parsley leaves
  • 100 gram black olives
  • 2 tablespoon red wine vinegar
  • 2 tablespoon extra virgin olive oil

method

• • 1

    Pan-fry chicken breasts on medium heat for 6-7 minutes each side until cooked through. Cool, then thinly slice.

  • 2

    Peel rockmelon, then cut into wedges.

  • 3

    Toss with chicken, roughly chopped cucumber, parsley leaves and black olives. Serve drizzled with red wine vinegar and extra virgin olive oil combined.

notes

• Choose melons that have firm skin and feel heavy for their size. Store at room temperature. Once cut, cover and refrigerate.