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.
Ingredients
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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
Description
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Whisk lemon juice, sumac, honey, garlic and salt in a large bowl. Gradually whisk in oil until combined. Add arugula, chicken, melon, feta and mint. Toss to coat with the dressing. Sprinkle with pine nuts and garnish with additional sumac, if desired.
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