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      1. About Kidney Disease
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      1. Home
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      4. Chicken & Fruit Salad

      Chicken & Fruit Salad

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Gluten-Free American Chicken Dinner Lunch Salad

      Chicken & Fruit Salad

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Gluten-Free American Chicken Dinner Lunch Salad
      6 cups greens, 2 cups each chicken & melon
      Prep 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

      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

      • 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
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      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

      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
      • 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

      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

      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

      • 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.
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