Rating: 4.18 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2008

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Recipe Summary test

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

1 1/2 cups greens, 1/2 cup each chicken & melon, 1 Tbsp. each feta & nuts
254 calories; protein 20.5g; carbohydrates 18.4g; dietary fiber 4g; sugars 12g; fat 10.9g; saturated fat 3.5g; cholesterol 55.1mg; vitamin a iu 9479.6IU; vitamin c 45.6mg; folate 30.2mcg; calcium 153.6mg; iron 2mg; magnesium 90.7mg; potassium 371.5mg; sodium 321.6mg; thiamin 0.1mg; added sugar 4g.

1 fruit, 1 vegetable, 2 lean meat, 2 fat

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