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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Melon Chicken Salad

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.

Cooking Light JULY 2004

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 30%
  • Fat: 9.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 3.9g
  • Protein: 22.6g
  • Carbohydrate: 32g
  • Fiber: 3.7g
  • Cholesterol: 48mg
  • Iron: 1.6mg
  • Sodium: 383mg
  • Calcium: 55mg
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Melon Chicken Salad recipe

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