Caramelised Chicken Skewers with Parma Ham and Melon Salad

Caramelised Chicken Skewers with Parma Ham and Melon Salad
For a tasty meal with chicken pair parma ham with slices of in season melon, goat’s cheese and pine nuts.

Serves 4



2 large (about 200g each) chicken breast fillets, thinly sliced

1 tbsp honey

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

½ loaf sourdough baguette, thinly sliced

1 bunch rocket, ends trimmed

½ rockmelon, peeled, seeded, thinly sliced

½ honeydew melon, peeled, 

seeded, thinly sliced

8 slices parma ham

2 tbsp pinenuts, toasted

200g goat’s curd (or you can use soft goat’s cheese)


  1. Combine chicken, honey and half the vinegar in a large bowl. Toss to combine. Thread evenly onto pre-soaked skewers.
  2. Preheat chargrill or barbecue on high. Lightly brush skewers with a little olive oil. Cook chicken on chargrill, turning, for 8 minutes or until caramelised and cooked through.
  3. Lightly brush bread slices with a little olive oil. Chargrill for 1-2 minutes each side or until toasted. Set aside.
  4. Arrange bread, rocket, melon slices and parma ham on plates. Drizzle with remaining oil and vinegar. Top with goat’s curd and pinenuts. Serve with skewers.


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