Lemongrass Chicken With Melon Salad

• 4 chicken breasts
• 1/4 cup fresh ginger sliced
• 2 cloves garlic sliced
• 4 stalks lemongrass bruised with the back of a knife
• 4 tablespoons dry white wine
• 1/2 cantaloupe peeled and sliced, 1/4 pureed
• 1 lime juiced
• 1 tablespoon honey
• 4 tablespoons canola oil
• 3 tablespoons fish sauce
• 1 head lettuce torn
• 2 shallots finely sliced
• 2 chilies small, finely sliced
• 2 spring onions finely sliced
• 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, stalks lemongrass bruised, white wine, cantaloupe, lime juiced, honey, canola oil, fish sauce, head lettuce, shallots, chilies, onions, mint

Taken from www.yummly.com/recipe/Lemongrass-Chicken-with-Melon-Salad-1410078 (may not work)