Warm Chicken, Melon and Ginger Salad

This recipe is a much thumbed cut-out from an indeterminate Downunder magazine circa 2002. It makes a light and delicious all-in-one lunch or supper. The snow pea sprouts may prove hard to find and I haven't discovered a happy substitute in Dubai. Any tips? Otherwise, it's a doddle and Oz urbanites - at least - should give this a whirl.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 3 -4  single chicken breast fillets
• 2  tablespoons  vegetable oil
• 1  tablespoon  grated fresh ginger
• 2  tablespoons lemon juice
•  fresh ground black pepper
• 300  g  piece honeydew melon, peeled, seeds removed
• 1  large green chili, seeded and shredded
• 1⁄2 cup  whole coriander leaves
• 1⁄2 cup  whole mint leaf
• 30  g  snow pea sprouts (!)
• 1  tablespoon fish sauce

• EXTRA

• 2  tablespoons  vegetable oil
• 3  tablespoons lemon juice
• 1  tablespoon sugar

Directions

1. Place chicken breasts in a shallow, non-metallic dish. Combine oil, ginger, lemon juice and pepper to taste. Pour mix over chicken breasts. Cover and chill for 30 minutes, then drain.
2. Using a vegetable peeler, finely shave melon. Combine melon, chilli, coriander, mint and snow pea sprouts. Cover and chill for a few minutes while the chicken cooks.
3. Put fish sauce, extra lemon juice and sugar into a screw-top jar. Set aside for dressing.
4. Brush a char-grill or barbecue grill with extra oil (or pan fry to good effect) and cook chicken breasts until golden and tender. Remove and allow to stand for a few minutes before carving into slices.
5. Prep time doesn't include the 30 minutes' marinating time.
6. Combine melon salad. sliced chicken and the dressing from Step 3. Arrange in individual bowls or on plates and serve.