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Thrive On

Chicken & Fruit Salad

Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishGluten-FreeAmericanChickenDinnerLunchSalad
6 cups greens, 2 cups each chicken & melon
Active time: 15 minutes
Total time: 15 minutes

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


  • 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


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. 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.


  • 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.