Melon baskets with chicken salad

You will need
  • - 2 varieties of “Kolkhoznitsa” (each approximately 500 g each);
  • - 250 g chicken fillet;
  • - 150 g cheddar;
  • - 2 Kiwis;
  • - 2 mugs of pineapple;
  • - 2 tbsp. spoons of mustard oil.
  • For refueling:
  • - 2 tbsp. spoons of yogurt;
  • - 1 tbsp. spoon of mayonnaise;
  • - black pepper, salt.
  • For the marinade:
  • - 1 hot chili pepper;
  • - 2 tsp of lemon juice;
  • - 1 tbsp. spoon of pineapple juice;
  • - black pepper, salt.
Place the melon with its tail up; cut the "lid" straight with a sharp knife - about a third of the melon. Pull out the bones, pull out the pulp with a large spoon, trying not to damage the peel. Spend a similar procedure with the second melon. Cover the “basket” of peel with a film, put it in the fridge and cook the salad.
Cut melon pulp into small pieces. Warm up mustard oil in a skillet, put chicken fillet in pieces, fry on each side for 3 minutes. Then cover the chicken with foil, let it stand for 10 minutes.
Cut the cheddar cheese into thin strips. Peel the kiwi, cut it in half lengthwise, then in slices. Pineapple cut into small cubes.
Now cook the marinade.To do this, clean the chilli seeds, remove the white partitions, chop finely. Mix pineapple juice with lemon, add chili, salt and mix.
Mix separately melon, cheese, fillet, kiwi and pineapple, pour the marinade, clean for 1 hour in the refrigerator.
Mix mayonnaise with yogurt, add pepper and salt to taste. Put lettuce in “baskets” of melon rind, pour dressing, immediately serve.