Chicken & Fruit Salad

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad.

4 servings
Total Time: 15 minutes

Ingredients

• 1/4 cup reduced-fat sour cream
• 3 tablespoons balsamic vinegar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups mixed salad greens
• 2 poached chicken breasts, (see Tip)
• 2 cups balled melon, such as cantaloupe and/or honeydew
• 1/4 cup chopped walnuts, toasted (see Tip)
• 1/4 cup crumbled feta cheese

Preparation

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. 
2. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. 
3. Drizzle each portion with 1 tablespoon of the reserved dressing and serve.

Tips

• To poach chicken breast: Place boneless, skinless chicken breasts in a medium saucepan and 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. Allow to chill in fridge for an hour.
• 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

Per serving: 248 calories; 11 g fat ( 4 g sat , 2 g mono ); 55 mg cholesterol; 18 g carbohydrates; 21 g protein; 4 g fiber; 346 mg sodium; 371 mg potassium.
Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (50% dv).