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.
Course Salad
Cuisine American
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!)
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.