This heart-healthy recipe takes less than 15 minutes to toss together and provides a great way to use up leftover grilled chicken.

You also could substitute sliced pork tenderloin, grilled shrimp or shredded rotisserie chicken.

Serves 4


1/4 cup reduced-fat sour cream

3 tablespoons fruit-flavored vinegar, such as raspberry balsamic

4 teaspoons sugar

1 1/2 teaspoons poppy seeds

1/4 teaspoon salt

Freshly ground pepper to taste

8 cups mixed salad greens

2 cups sliced cooked chicken breast

2 cups chopped melon, such as honeydew or cantaloupe

1/4 cup chopped toasted walnuts or candied pecans

1/4 cup crumbled feta cheese


Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl.

Add the mixed greens to the large bowl and toss to coat.

Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

-- "Eating Well on a Budget" by Jessie Price and the Eating Well Test Kitchen (Countryman Press, 2010, $18.95)