For the melon and poultry cocktail, season the chicken breast with salt and pepper and fry briefly in butter. Remove from the pan and cut into cubes.
Mix the lemon juice, mustard, oil, salt, sugar and white pepper into a marinade and marinate the chicken pieces in it.
Using a baller, cut the melon flesh into balls and chill them.
Pour the chicken salad and the two-colored, well chilled melon balls alternately into cocktail glasses and serve the melon-poultry cocktail decorated with mint leaves.
Preparation Tip:
Melon and poultry cocktail tastes great as an appetizer with baguette and a glass of dry white wine!
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