For a lite, refreshing lunch, check out this Chicken and Cantaloupe Strawberry Salad. This salad is packed with nutritious foods including, fruits, veggies, lean protein, and dairy. Fruits and vegetables offer the body antioxidants, which can help fight against cancer. Choose a variety of colorful fruits and vegetables to get the greatest benefit. Aim to eat a minimum of 5 servings of whole fruits and vegetables daily. With this salad, you will be well on your to reaching this goal!
1/4 cup chopped walnuts, toasted
1/4 cup reduced-fat sour cream
2 Tbsp. plain Greek yogurt
2 Tbsp. fruit flavored vinegar (apple or raspberry work well)
1 tsp. poppy seeds
Freshly ground pepper to taste
1/4 tsp. sea salt
8 cups salad greens
2 cups cooked skinless chicken breasts, cubed
2 cups cantaloupe, cubed
1 cup strawberries, halved
1/4 cup feta cheese, crumbled
In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.
Combine sour cream, yogurt, vinegar, poppy seeds, salt and pepper in large mixing bowl and whisk until smooth. Reserve 1/4 cup of dressing in separate bowl. Add the greens to dressing in large bowl and toss to coat.
Divide coated greens among 4 salad plates and top with chicken, melon, strawberries, feta and walnuts. Drizzle each serving with 1 tablespoon of the reserved dressing and serve.
Makes 4 servings.
Per serving: 295 calories, 12 g fat, 15 g carbohydrate, 32 g protein, 4 g dietary fiber, and 320 mg sodium.
Recipe from the American Institute for Cancer Research.