Colorful chicken fruit salad in melon halves

1.

Wash the chicken, pat dry and cut into cubes. Fry the cubes in hot oil for about 3 minutes until golden brown. Season with salt and pepper and drain on kitchen paper.

2.

Cut the melon in half crosswise and cut the halves a little flat at the lower ends. Prick out the seeds with a spoon. Use the ball cutter to remove the pulp, except for a 1 cm wide edge (or cut out in small cubes).

3.

Wash and clean the strawberries and cut into wedges. Clean and wash the iceberg lettuce, cut into wedges and then into fine strips. Mix the soured milk, lemon juice, a little salt, pepper and sugar. Season the dressing to taste.

4.

Carefully mix the prepared salad ingredients with the dressing, arrange in the hollowed out melon halves and serve.