Arugula Chicken Melon Salad with Sumac Dressing
Ingredients
- ¼ cup lemon juice
- 1 teaspoon ground sumac (see Tip), plus more for garnish
- 1 teaspoon honey
- 1 clove garlic, grated
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
- 5 ounces baby arugula (8 cups)
- 2 cups shredded cooked chicken breast (about 12 ounces)
- 2 cups cantaloupe balls (from 1 small melon)
- 4 ounces feta cheese, preferably sheep's-milk, crumbled
- 1 cup fresh mint leaves, torn
- ¼ cup pine nuts, toasted
Instructions
Arugula, Chicken & Melon Salad with Sumac Dressing serves 4 original recipe by EatingWell.
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