A Chicken and Fruit Salad for dinner

August 31, 2010|By GRETCHEN McKAY / Pittsburgh Post-Gazette

Nothing beats a cool, refreshing salad on a hot summer night. This heart-healthy recipe takes less than 15 minutes to toss together and provides a great way to use up leftover grilled chicken; you also could substitute sliced pork tenderloin, grilled shrimp or shredded rotisserie chicken.

I made it with cantaloupe and swapped chopped candied pecans for the walnuts.

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar (I used raspberry balsamic)
4 teaspoons sugar
1-1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast
2 cups chopped melon, such as honeydew or cantaloupe
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese

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.


Serves 4.

-- "Eating Well on a Budget" by Jessie Price and the EatingWell Test Kitchen (Countryman Press, 2010, $18.95)

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