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Chicken-Melon Salad with Chutney Dressing
Ingredients
-
1/4
cup chutney
-
2
tablespoons salad oil
-
2
tablespoons vinegar
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2
teaspoons Dijon-style mustard
-
2
teaspoons soy sauce
-
1/4
teaspoon toasted sesame oil
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1/8
teaspoon crushed red pepper
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1
small clove garlic, halved
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2 1/2
cups cooked chicken or turkey cut into bite-size strips (about 12 ounces)
-
2
cups honeydew melon or cantaloupe chunks
-
1/2
cup canned sliced water chestnuts, drained and halved
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1/2
cup halved pitted dark, sweet cherries or halved seedless red grapes
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1/3
cup cashew halves
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1
green onion, sliced (2 tablespoons)
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Red or white salad savoy leaves or savoy cabbage leaves
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1
tablespoon snipped fresh chives
Directions
1. For dressing, in a blender container or food processor bowl combine chutney, salad oil, vinegar, mustard, soy sauce, toasted sesame oil, red pepper, and garlic. Cover and blend or process until pureed. Set dressing aside.
2. In a large salad bowl combine chicken or turkey strips, melon chunks, water chestnuts, cherry or grape halves, cashews, and green onion. Pour dressing over salad. Toss lightly to coat.
3. Line four salad plates with salad savoy or savoy cabbage leaves. Divide chicken mixture among the lettuce-lined plates. Sprinkle with the snipped chives. Makes 4 servings.
From the Test Kitchen
- Make Ahead Tip Prepare dressing; cover and chill for up to 24 hours. Combine salad ingredients; cover and chill up to 4 hours. Add dressing; toss and serve as directed.
Nutrition Facts
(Chicken-Melon Salad with Chutney Dressing)
- Servings Per Recipe 4,
- Calories 395,
- Protein (gm) 28,
- Carbohydrate (gm) 30,
- Fat, total (gm) 19,
- Cholesterol (mg) 76,
- Saturated fat (gm) 4,
- Sodium (mg) 331,
- Percent Daily Values are based on a 2,000 calorie diet
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