Chicken-Melon Salad with Chutney Dressing
- 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.
- 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.
- 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
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)
- Per serving:
- 395 kcal ,
- 19 g fat
- (4 g sat. fat ,
- 76 mg chol. ,
- 331 mg sodium ,
- 30 g carb. ,
- 28 g pro.