Recipes by Di Swann
1. Shred chicken into bite sized pieces, toss with Eta Honey Mustard Mayonnaise. Cover and set aside to marinate, while you prepare the remaining salad ingredients.
2. Cut melon in half and discard seeds. Use a melon baller or dice melon into 2-3cm pieces. Cut the cucumber lengthwise and slice diagonally.
3. Combine melon, cucumber and spring onions. Carefully mix with chicken and serve over lettuce. Garnish with fresh mint and crispy noodles.