Recipe Image

Chicken & Fruit Salad

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”


    • 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, (see Tip)
    • 2 cups chopped melon, such as cantaloupe and/or honeydew
    • ¼ cup chopped walnuts, toasted (see Tip)
    • ¼ cup crumbled feta cheese


  • 1 Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve ¼ 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/5/2019