Zucchini Melon Salad

Ingredients

• Spearmint

  Fresh

  ¼ cup or 23g

• Parmesan cheese

  Hard

  8 oz or 227g

• Melons

  Honeydew, raw

  2 medium wedge or 250g

• Lime juice

  Raw

  ¼ cup or 61g

• Salt

  Table

  1 tsp or 6g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Fried chicken breast

  Fast foods, meat only, skin and breading removed

  1 breast, without skin or 136g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Remove rind and seeds from melon. Cut (2) 3-inch wide wedges. Thinly slice cooked chicken breast crosswise into strips.
2. Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold water. Arrange in 1 layer on paper towels and pat dry.
3. Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
4. Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil and lime juice. Season with salt and pepper. Serve immediately.

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• Melon Salad
• Strawberry, Melon & Avocado Salad
• Zucchini Carpaccio Salad
• Grilled Zucchini Pepper Salad
• Zucchini and Snow-Pea Salad
• Peanut Zucchini Noodle + Quinoa Salad