Chicken & Fruit Salad
6 cups greens, 2 cups each chicken & melon
Active time: 15 minutes
Total time: 15 minutes
Description
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.
Directions
- 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
- Tip: To poach chicken breasts, 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 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
- Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories254 cal
- Total Fat10.9 g
- Saturated Fat3.5 g
- Cholesterol0 mg
- Sodium322 mg
- Carbohydrate Total18.4 g
- Protein20.6 g
- Phosphorus171 mg
- Potassium371 mg
- Fiber4 g
- Calcium154 mg
Ingredients
- ¼ cup reduced-fat sour cream
- 3 tablespoons fruit-flavored vinegar
- 4 teaspoons sugar
- 1½ teaspoons poppy seeds
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 8 cups mixed salad greens
- 2 cups sliced cooked chicken breast
- 2 cups chopped melon, such as cantaloupe and/or honeydew
- ¼ cup chopped walnuts, toasted
- ¼ cup crumbled feta cheese