Peppered Chicken and Melon Salad Courtesy Of: Paul Wheeler, S.I.A.S.T. Peppered Chicken and Melon Salad 8 servings 4 Cold, cooked peppered chicken breast, thin sliced - 1/2 breast per serving 2 cups Melon balls 2 1/2 cups Mushrooms, sliced 8 cups Red leaf lettuce 4 cups Watercress Dressing 4 cups Canola oil 1 1/2 cups White wine vinegar 1/3 cup Dijon Mustard 1/4 cup Fresh tarragon, chopped 2 Tbsp Fresh thyme, finely chopped Salt and pepper to taste Mix torn red leaf lettuce and watercress. Form a stack on plate and add melon balls and mushrooms. Fan sliced chicken breast and lean against stack.

Mix vinegar, mustard, tarragon, thyme, salt and pepper. Slowly whisk in oil until blended.

Spoon dressing on top of greens and around outside of plate. Garnish with sprigs of thyme and edible flowers.