This is one of my very favorite summertime delights!! I had it for the first time in high school and I have celebrated the appearance of warm weather, lazy days, and fresh melons with this delicious dish ever since :) As Josh loves to point out, the salad differs each time I make it, adapting to satisfy my mood and taste. This latest version was simplified (I'll mention how later), but still displayed the same summery essence. Without further ado, here it is:
First, I created a delicious dill mayo with one egg, a squeeze of lemon juice, sea salt, and a mix of EVOO and veggie oil (about 70:30 veg to olive). Once the oil was emulsified, I added several full sprigs of dill, until the mayo had a light green creaminess to it. Remember when making homemade mayo not to add the oil too quickly -- it will not emulsify properly.
In a large bowl, Josh (what a helpful husband he is!!) and I combined several chicken breasts, a couple thighs (all chicken was baked the day before), green grapes, honeydew (cubed.. although I prefer balled), and the rest of the dill. We then coated the mixture with the mayonnaise, covered with saran, and chilled overnight. I recommend allowing the mixture to for at least 4 hours -- it is best served cold with well-married flavors.
Typically when I make this salad, I add lemon zest and almond slivers to the it. I also serve it with wheat thins, although it is fabulous without these. No matter how it is served, it provides a fresh and light meal -- perfect for summer!!
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