A honey, mustard and rock melon in a scrumptious salad you'll just love. Servings: 5-6

Honey Mustard Chicken and Melon Salad Recipe Ingredients: 2-3 Tblsp fresh mint leaves 1 medium-sized warm cooked chicken 3/4 cup ETA Kamahi Honey & Mustard Dressing 1 medium-sized rock melon 1/2 telegraph cucumber 1 bunch spring onion, trimmed and sliced 4 cups chopped iceburg lettuce or cos lettuce leaves 140g pack crispy noodles

Directions:
1. Shred the warm cooked chicken into bite sized pieces, toss with Eta Kamahi Honey & Mustard Dressing. Cover and set aside to marinate, while you prepare the remaining salad ingredients.

2. Cut melon in half, discard seeds, use a melon baller or dice melon into 2-3cm pieces. Cut the cucumber lengthwise and slice diagonally.

3. Combine melon balls, cucumber, spring onions, lettuce, mint and crispy noodles. Toss with chicken in honey mustard dressing. Serve immediately.