Chicken Salad with Melon, Feta and Greens
Seated on a restaurant terrace on the Asian side of Istanbul, Joyce Goldstein was served a refreshing mezze, a slice of sweet melon paired with a slightly tart and salty white cheese. What a revelation: so simple, so cooling and so good. When she got home, she was inspired to transform those few ingredients into a main-course salad. Terrific Green Salads
August 2000
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Recipe Summary
Ingredients
Directions
Make Ahead
The salad can be prepared through Step 3 up to 4 hours ahead. Refrigerate the chicken.
Suggested Pairing
A soft, round Chardonnay with good fruit and not too much oak will provide a nice contrast to the salty feta and harmonize with the sweet flavors of the cantaloupe. Try one from California.