SUBMITTED BY: Tammy Cherie
1/4 cup reduced-fat sour cream
1 tablespoon sugar or sugar substitute
3 tablespoons fruit-flavored vinegar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast, (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese
Preparation
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 & Notes
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.
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