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.
- 1/4 cup reduced-fat sour cream
- 3 tablespoons fruit-flavored vinegar
- 4 teaspoons sugar
- 1 1/2 teaspoons poppy seeds
- 1/4 teaspoon salt
- 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
- Step 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.
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