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  • Chicken & Fruit Salad

    1 vote
    Chicken & Fruit Salad
    Prep time:
    Cook time:
    Servings: 4
    by Wendy Saxena-Smith
    139 recipes
    		 >
    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.

    Ingredients

    • 1/4 cup reduced-fat sour cream
    • 3 tablespoons fruit-flavored vinegar
    • 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, (see Tip)
    • 2 cups chopped melon, such as cantaloupe and/or honeydew
    • 1/4 cup chopped walnuts, toasted (see Tip)
    • 1/4 cup crumbled feta cheese

    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.
    2. 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.
    3. 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.

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