This mix of chicken, melon, walnuts, and feta makes for a tasty, refreshing summer salad. Feel free to substitute the melon with your favorite summer fruit.
Makes 4 servings
Ingredients:
1/4 Cup Reduced-fat sour cream
10 Tablespoons Fruit-flavored vinegar (or apple cider vinegar)
1/4 Cup Lemon juice
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
Cooking Instructions:
Whisk sour cream, vinegar, lemon, 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.
TIP: 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.
(Originally on Miracle Fruit Man)
