Honeydew melon and coconut chicken salad recipe

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make honeydew melon and coconut chicken salad.

1. Cut the chicken into strips, peel the cantaloupe and cut into pieces

2. Sprinkle 1/2 teaspoon of salt on the chicken strips and marinate evenly

3. Put the shredded coconut in a bowl and coat the chicken strips evenly and put them in the baking tray

4. Bake in the oven at 230 degrees for about 12 to 15 minutes until the coconut shreds are golden and the chicken is cooked through.

5. Honeydew melon sauce: Take 50g of honeydew melon, add 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of honey, and 1/4 teaspoon of salt and blend with a blender until the sauce is smooth.

6. Arrange the mixed vegetables, chicken, cantaloupe and cherries on a plate and pour appropriate amount of sauce on them.

Many friends think that cooking is troublesome and are unwilling to do it. There are also many dishes that are relatively simple. Today I will introduce to you the honeydew melon and coconut chicken salad which is more suitable for lazy people. You may as well try it.