Lemongrass Chicken With Melon Salad

• 4 None chicken breasts
• 20 g fresh ginger, sliced
• 2 cloves garlic, sliced
• 4 stalks lemon grass, bruised with the back of a knife
• 4 tbsp dry white wine
• 1/2 None cantaloupe melon, peeled and sliced
• 1 None lime, juiced
• 1 tbsp honey
• 4 tbsp sunflower oil
• 3 tbsp fish sauce
• 1 None lettuce, torn
• 2 None shallots, finely sliced
• 2 small chilies, finely sliced
• 2 None spring onions, finely sliced
• None None fresh mint leaves for garnish

1. Preheat oven to 350u0b0F. Place chicken in the middle of a large sheet of parchment paper. Add ginger, garlic and lemongrass, season then drizzle with wine. Gather edges of parchment paper and twist at the top to close. Place on a baking tray and bake for 40 mins. Remove chicken from oven and pull apart meat into bite sized chunks.
2. Whisk 2 tbsp melon puree, lime juice, honey, oil and fish sauce. Toss with melon, lettuce, shallots, chilies and spring onions. Serve with pulled chicken, garnished with mint.

chicken breasts, fresh ginger, garlic, lemon grass, white wine, cantaloupe, lime, honey, sunflower oil, fish sauce, shallots, chilies, spring onions, mint

Taken from recipes-plus.com/api/v2.0/recipes/18973 (may not work)