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¼ cup lemon juice
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1 teaspoon ground sumac (see Tip), plus more for garnish
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1 teaspoon honey
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1 clove garlic, grated
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¼ teaspoon salt
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¼ cup extra-virgin olive oil
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5 ounces baby arugula (8 cups)
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2 cups shredded cooked chicken breast (about 12 ounces)
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2 cups cantaloupe balls (from 1 small melon)
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4 ounces feta cheese, preferably sheep's-milk, crumbled
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1 cup fresh mint leaves, torn
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¼ cup pine nuts, toasted
Arugula Chicken & Melon Salad with Sumac Dressing
Sweet and savory find harmony in this salad, dotted with ripe melon and tossed in a lemony dressing. Melon balls are adorable, but making them leaves some fruit behind—whir up those leftovers into a smoothie.
Nutrition Information
263
Calories
22g
Carbohydrates
15g
Protein
361mg
Potassium
6g
Fiber
2g
Sugar
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