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Warm Chicken and Fruit Salad

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 4 People



2 teaspns butter

4 chicken breasts or 8 chicken thighs

sprigs of rosemary

150ml white wine or chicken stock

lettuce leaves, washed

1 small cantaloupe melon, cut into chunks or balls

115g walnut pieces

225g seedless grapes, washed and halved

2 sticks celery, washed and roughly chopped


Salad dressing:

30ml (2 tblspns) tarragon vinegar

50ml olive oil

2 tblspns mixed herbs – freshly chopped if possible





Spread the butter over the chicken pieces,  and set in a cook-bag or in a shallow oven-proof dish. Add the chicken stock and a little pepper to taste.  Sprinkle  the rosemary over the chicken .  Cover dish or seal bag and cook for 8 – 10 minutes on MEDIUM HIGH power.  Leave to stand while remaining ingredients are prepared.


Mix together all ingredients for dressing in a sealed container, then give a good shake to disperse oil and vinegar well together.


Check to see if chicken is thoroughly cooked, if juices still run a little pink, return to oven and continue cooking for a further 2 minutes on HIGH power.


Arrange lettuce leaves on a large plate, cover with melon chunks or balls, walnut pieces, grapes and celery pieces. Roughly joint chicken and add to plate, gently mix chicken pieces with rest of salad ingredients. Serve with salad dressing poured over.

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