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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

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.
Nutrition Facts
1-1/2 cups: 302 calories, 17g fat (3g saturated fat), 50mg cholesterol, 268mg sodium, 19g carbohydrate (13g sugars, 5g fiber), 20g protein.

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  • cheezhed68
    Apr 29, 2011

    No comment left