http://www.pricechopper.com/Recipes/Detail/30522/
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.
Yield: 4 servings
Preparation Time: 15 minutes
| 1/4 | cup | reduced-fat sour cream | |
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| 3 | Tablespoons | fruit-flavored vinegar | |
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| 1 1/2 | teaspoons | poppy seeds | |
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| 1/4 | teaspoon | salt | |
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| Freshly ground pepper to taste | |||
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| 8 | cups | mixed salad greens | |
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| 2 | cups | sliced cooked chicken breast (see Tip) | |
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| 2 | cups | chopped melon, such as cantaloupe and/or honeydew | |
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| 1/4 | cup | chopped walnuts, toasted (see Tip) | |
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| 1/4 | cup | crumbled feta cheese | |
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Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 248 | |
| Calories From Fat: | 99 | |
| Total Fat: | 11g | |
| Saturated Fat: | 4g | |
| Cholesterol: | 55mg | |
| Sodium: | 346mg | |
| Total Carbohydrates: | 18g | |
| Dietary Fiber: | 4g | |
| Protein: | 21g |
Vitamin A (140% daily value), Vitamin C (50% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
Tip:
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.
http://www.pricechopper.com/Recipes/Detail/30522/
PWS 20
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