Melon chicken salad

Recipe Information

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) English cucumber, peeled

• 3 tablespoons green onion, thinly sliced

• 2 cups chicken breast

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons walnuts, toasted, chopped

Directions

• Cook the chicken using a preferred method. Once the chicken cools, shred.

• In a large bowl, whisk the rice vinegar, soy sauce, peanut butter, honey, and sesame oil. When well mixed, add the honeydew, cantaloupe, radish, cucumber, and green onion. Toss well to coat.

• Put equal portions (approximately 2 cups) of the melon mixture onto 4 plates. Top each portion of the fruit mixture with 1/2 cup of chicken. Sprinkle approximately 1 tablespoon of cilantro and 1 1/2 teaspoons of walnuts onto each serving of the chicken salad. Serve immediately.

Nutrition (per serving)

• Calories: 293 cal

• Total fat: 10g

• Saturated fat: 2g

• Monounsaturated fat: 3g

• Polyunsaturated fat: 4g

• Cholesterol: 48mg

• Sodium: 383mg

• Carbohydrate: 32g

• Fiber: 4g

• Protein: 23g