Recipes
Arugula Chicken & Melon Salad with Sumac Dressing
- Lunch
Sweet and savory find harmony in this salad, dotted with ripe melon and tossed in a lemony dressing. Melon balls are adorable, but making them leaves some fruit behind—whir up those leftovers into a smoothie.
Ingredients
-
¼ cup lemon juice
-
1 teaspoon ground sumac (see Tip), plus more for garnish
-
1 teaspoon honey
-
1 clove garlic, grated
-
¼ teaspoon salt
-
¼ cup extra-virgin olive oil
-
5 ounces baby arugula (8 cups)
-
2 cups shredded cooked chicken breast (about 12 ounces)
-
2 cups cantaloupe balls (from 1 small melon)
-
4 ounces feta cheese, preferably sheep's-milk, crumbled
-
1 cup fresh mint leaves, torn
-
¼ cup pine nuts, toasted
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
