Chicken & Sweet Melon Salad with Grapes and Walnuts on a Bed of Mixed Greens
This is a delicious, light and seasonal go-to for brunch or an office brown-bag lunch. You can serve it on greens or switch it up to a sandwich using a croissant. Yum!
Chicken & Sweet Melon Salad with Grapes and Walnuts on a Bed of Mixed Greens
This is a light and refreshing meal that’s hearty enough to serve as a main course for dinner. Simply delightful! Serves 6 to 8.
Ingredients
Ingredients:
- 1 rotisserie chicken shredded or diced
- 6 green onions chopped
- Half of a green-flesh melon such as a Casaba, Galia, Haogen or Honeydew, seeds removed and the fruit either cubed or balled
- Half of an orange-flesh melon such as a Charentais, Crenshaw, Sharlyn, Ambrosia, Crane, orange-flesh Honeydew, Tuscan or Cantaloupe, seeds removed and the fruit either cubed or balled
- 2 cups halved Red Flame grapes
- 3 stalks of celery chopped (include their leafy tops)
- Equal portions plain yogurt and sour cream as much as you desire for a creamy texture; try a couple Tbsp to start
- Mixed baby greens enough to make a base for the salad on each plate (about 1 packed cup or so each)
- 6 Tbsp plain or candied walnuts roughly chopped (be sure to check out our extensive collection!)
Instructions
- In a large bowl, combine the chicken with the onions, melon, grapes and celery. Stir in just enough yogurt and sour cream to bind.
- Serve on top of baby greens and top with the walnuts.
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