Melon Chicken Salad

Melon Chicken Salad Recipe
Becky Luigart-Stayner; Cindy Barr
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

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.

Martin Yan,

July 2004
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