EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1/4 cup reduced-fat sour cream||8 cups mixed salad greens|
|3 tablespoons fruit-flavored vinegar||2 cups sliced cooked chicken breast, (see Tip)|
|1 1/2 teaspoons poppy seeds||2 cups chopped melon, such as cantaloupe and/or honeydew|
|1/4 teaspoon salt||1/4 cup chopped walnuts, toasted (see Tip)|
|Freshly ground pepper, to taste||1/4 cup crumbled feta cheese|
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.
Tips: 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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf