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.
reduced-fat sour cream
Freshly ground pepper, to taste
mixed salad greens
sliced cooked chicken breast, (see Tip)
chopped melon, such as cantaloupe and/or honeydew
chopped walnuts, toasted (see Tip)
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.
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.
Calories 248, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 55 mg, Sodium 346 mg, Carbohydrate 18 g, Fiber 4 g, Protein 21 g, Potassium 371 mg. Daily Values: Vitamin A 140%, Vitamin C 50%. Exchanges: Fruit 1,Vegetable 1,Lean Meat 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet