Sunbelt Chicken Salad
A cumin, honey, and lime juice dressing complements the sunny flavors of cantaloupe and orange in this chicken salad. If you are a fan of the peppery, pungent flavors of arugula and watercress, use less than half looseleaf lettuce in the salad greens mixture.
  • 1 pound skinless, boneless chicken thighs
  • 2 teaspoons olive oil
  • 1 small red onion, halved and cut into paper-thin slices
  • 1-1/2 teaspoons minced garlic
  • 3/4 teaspoon cumin
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 4 cups (loosely packed) mixed greens: arugula, watercress, and torn looseleaf lettuce
  • Half a cantaloupe, seeded and cut into narrow wedges
  • 1 navel orange--peeled, halved, and thinly sliced
  • 2 limes, quartered

1. Cook chicken in a vegetable steamer until cooked through, about 12 minutes. Transfer chicken to a plate and set aside to cool. When cool enough to handle, shred or cut into strips (reserve any juices that have collected on plate).

2. In medium nonstick skillet, heat oil over medium-high heat. Add onion and saute until softened, about 1 minute. Add garlic, 1/2 teaspoon of cumin, 2 tablespoons of soy sauce, 1 tablespoon of honey, reserved chicken juices and shredded chicken. Cook, tossing lightly, 3 minutes to blend flavors. Remove from heat.

3. In small bowl, blend lime juice with remaining 1/4 teaspoon cumin, 1 tablespoon soy sauce and 1 tablespoon honey. In large bowl, toss greens, cantaloupe wedges and orange slices with dressing. Arrange greens and fruit on individual dinner plates. Top with chicken mixture. Serve with lime wedges.

Nutritional Information
Per serving: 271 calories, 7.2g total fat, 1.4g saturated fat, 3g monounsaturated fat, 1.4g polyunsaturated fat, 2.8g dietary fiber, 26g protein, 29g carbohydrate, 94mg cholesterol, 573mg sodium.
Good source of: beta-carotene, potassium, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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