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Chicken & Fruit Salad

Chicken & Fruit Salad
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Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.

Prep: 15 minutes | Total Time: 15 minutes
  • 1/4 cup
    reduced-fat sour cream
  • 3 tablespoons
    fruit-flavored vinegar
  • 4 teaspoons
  • 1 1/2 teaspoons
    poppy seeds
  • 1/4 teaspoon
    Freshly ground pepper, to taste
  • 8 cups
    mixed salad greens
  • 2 cups
    sliced cooked chicken breast, (see Tip)
  • 2 cups
    chopped melon, such as cantaloupe and/or honeydew
  • 1/4 cup
    chopped walnuts, toasted (see Tip)
  • 1/4 cup
    crumbled feta cheese
  1. Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.



Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Nutritional Information

Makes: 4 servings
  • Calories248
  • Fat11 g
    • Saturated fat4 g
  • Cholesterol55 g
  • Carbohydrates18 g
    • Dietary fiber4 g
  • Protein21 g
  • Sodium346 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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