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# Healthy Recipes: Chicken and Cantaloupe Strawberry Salad
- URL: https://www.foodconsumer.org/healthy_recipes_0703120308/
- Published: 2012-07-03T16:07:00.000Z
- Updated: 2026-09-22T15:49:04.000Z
- Description: An American Institute for Cancer Research recipe: greens tossed in a sour cream and Greek yogurt poppy seed dressing, topped with cubed chicken, cantaloupe, strawberries, feta and toasted walnuts. Four servings at 295 calories and 32 g protein each.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

July 3, 2012

Cool Down with Cantaloupe

A cool fruit-topped salad is the best remedy for a hot summer day and a good way to get a boost of nutrition and cancer prevention. This recipe features cantaloupe, a delicious source of vitamins A and C and potassium. This melon also contains carotenoids, which may inhibit cancer cell growth. Fresh strawberries add a pop of color over a bed of nutrient-rich greens and are topped with a creamy Greek yogurt dressing. A handful of lean chicken, toasted walnuts and zesty feta cheese add plenty of protein, which can help keep you feeling full longer.

Chicken and Cantaloupe Strawberry Salad

 1/4 cup chopped walnuts

 1/4 cup reduced-fat sour cream

 2 Tbsp. plain Greek yogurt

 2 Tbsp. fruit flavored vinegar (apple or raspberry work well)

 1 tsp. poppy seeds

 1/4 tsp. sea salt 

 Freshly ground pepper to taste

 8 cups salad greens

 2 cups cooked skinless chicken breasts, cubed

 2 cups cantaloupe, cubed

 1 cup strawberries, halved

1/4 cup feta cheese, crumbled

 In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.

 Combine sour cream, yogurt, vinegar, poppy seeds, salt and pepper in large mixing bowl and whisk until smooth. Reserve 1/4 cup of dressing in separate bowl. Add the greens to dressing in large bowl and toss to coat.

Divide coated greens among 4 salad plates and top with chicken, melon, strawberries, feta and walnuts. Drizzle each serving with 1 tablespoon of the reserved dressing and serve.

Makes 4 servings. 

Per serving: 295 calories, 12 g total fat (4 g saturated fat), 15 g carbohydrate,

32 g protein, 4 g dietary fiber, 320 mg sodium.