Prep Time: 20 minutes
½ melon DULCINEA Tuscan Style Cantaloupe cut into 4 wedges
16 oz. Roast chicken meat, pulled
1 cup Celery, thinly sliced
¼ cup Red onion, finely minced
¼ cup Green onion, finely minced
1 cup Red bell pepper, diced
4 cups Baby salad greens
1 Tbsp. Jerk seasoning
1 Shallot, minced
4 Tbsp. Sherry vinegar
½ cup Olive oil
Salt and black pepper to taste
12 DULCINEA Tuscan-Style Cantaloupe melon balls
4 Bamboo skewers
Toss the chicken meat with the celery, onions and peppers in a bowl.
Mix the vinaigrette ingredients together and toss with the chicken mixture to coat evenly.
Divide the salad greens on individual plates, and top with melon wedge.
Fill each melon wedge with the chicken salad and garnish with the melon ball skewer.