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Chicken-Melon Spinach Salad

 Chicken-Melon Spinach Salad
“This hearty salad is nutritious, and the combination of colors and flavors mix really well.” It’s ideal for hot summer nights! Lorie Fritsch - Dublin, California
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 cups fresh baby spinach
  • 2-1/2 cups cubed cantaloupe
  • 2 cups cubed cooked chicken
  • 1 medium sweet red pepper, chopped
  • 1 medium ripe avocado, peeled and cubed
  • 1/4 cup chopped onion
  • SALAD DRESSING:
  • 2 tablespoons plus 1-1/2 teaspoons canola oil
  • 4-1/2 teaspoons sugar
  • 4-1/2 teaspoons cider vinegar
  • 4-1/2 teaspoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 2 tablespoons salted soy nuts

Directions

  • In a large salad bowl, combine the first six ingredients. In a small
  • bowl, whisk the oil, sugar, vinegar, ketchup, Worcestershire and
  • salt. Pour over salad; toss to coat. Sprinkle with soy nuts. Serve
  • immediately. Yield: 5 servings.
Nutritional Facts: 1-1/2 cups equals 302 calories, 17 g fat (3 g saturated fat), 50 mg cholesterol, 268 mg sodium, 19 g carbohydrate, 5 g fiber, 20 g protein.

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Chicken-Melon Spinach Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.