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Melon Chicken Salad

Becky Luigart-Stayner; Cindy Barr
Yield 4 servings
The combination of sweet honey, salty soy sauce, tart vinegar, bitter daikon radish, and savory chicken make this inspired chicken salad one for the repeat recipe file.

Ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon honey
  • 3/4 teaspoon dark sesame oil
  • 3 cups (2 x 1/4-inch) strips honeydew melon
  • 3 cups (2 x 1/4-inch) strips cantaloupe
  • 2 cups (2 x 1/4-inch) strips daikon radish
  • 1 cup (2 x 1/4-inch) strips peeled English cucumber
  • 3 tablespoons thinly sliced green onions
  • 2 cups shredded cooked chicken breast
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped walnuts, toasted

Nutrition Information

  • calories 293
  • caloriesfromfat 30 %
  • fat 9.9 g
  • satfat 1.8 g
  • monofat 3.3 g
  • polyfat 3.9 g
  • protein 22.6 g
  • carbohydrate 32 g
  • fiber 3.7 g
  • cholesterol 48 mg
  • iron 1.6 mg
  • sodium 383 mg
  • calcium 55 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add honeydew and next 4 ingredients (through green onions); toss well to coat.

  2. Place 2 cups melon mixture on each of 4 plates; top each serving with 1/2 cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 1/2 teaspoons walnuts. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.