1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons chunky peanut butter
1 tablespoon honey
3/4 teaspoon dark sesame oil
3 cups (2 x 1/4-inch strips) honeydew melon
3 cups (2 x 1/4-inch strips) cantaloupe
2 cups (2 x 1/4-inch strips) daikon radish
1 cup (2 x 1/4-inch strips) English cucumber, peeled
3 tablespoons green onion, thinly sliced
2 cups chicken breast
1/4 cup fresh cilantro, chopped
2 tablespoons walnuts, toasted, chopped
Cook the chicken using a preferred method. Once the chicken cools, shred.
In a large bowl, whisk the rice vinegar, soy sauce, peanut butter, honey, and sesame oil. When well mixed, add the honeydew, cantaloupe, radish, cucumber, and green onion. Toss well to coat.
Put equal portions (approximately 2 cups) of the melon mixture onto 4 plates. Top each portion of the fruit mixture with 1/2 cup of chicken. Sprinkle approximately 1 tablespoon of cilantro and 1 1/2 teaspoons of walnuts onto each serving of the chicken salad. Serve immediately.
Calories: 293 cal
Saturated fat: 2g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 3.9g