Grilled Chicken and Melon Salad with Crispy Shallots Recipe - Sunset Magazine

Ingredients

• 1 cup thinly sliced shallots
• 1 cup vegetable oil
• 1 tbsp each toasted sesame oil and minced fresh ginger
• 3 garlic cloves, minced
• Zest and juice of 1⁄2 lime
• 1 green onion, finely chopped
• 2 tsp Sriracha chili sauce
• 1 tsp Thai or Vietnamese fish sauce
• 1 ¼ lbs boned, skinned chicken breast halves
• ⅓ cup lime juice
• 2 tbsp each honey and minced shallot
• 3 tsp Sriracha chili sauce
• 2 tsp Thai or Vietnamese fish sauce
• 3 cups loosely packed baby romaine lettuce leaves 1 cup small basil leaves
• 1 cup small basil leaves
• ½ cup each mint leaves and cilantro leaves
• ½ green melon (about 13⁄4 lbs.) such as honeydew, Galia, or Ha’Ogen, seeded, peeled, and cut into 3- by 1⁄4-in. wedges
• ½ cup chopped salted roasted peanuts
• Kosher salt (optional)