Minted Chicken & Melon Salad

Main Line Entertains

The Saturday Club

Minty Vinaigrette

1/4 cup fresh lemon juice

1/2 cup chopped fresh mint

2/3 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon sugar

Salt and pepper to taste

Salad

4 boneless skinless chicken breasts, grilled or poached

1/2 Cranshaw or honeydew melon, cut into chunks

1/2 cup crumbled feta cheese

1 cup grape tomatoes, cut into halves

Mint leaves from 5 sprigs of fresh mint

Mixed salad greens

Salt and pepper to taste

1/2 toasted walnut halves

For the vinaigrette, cook the lemon juice and mint in a small saucepan over high heat for 1 minute or until mint wilts. Remove from the heat and let steep for 10 minutes. Strain into a small bowl, discarding the mint. Whisk the olive oil, vinegar, and sugar into the strained juice and season with salt and pepper.

For the salad, cut the chicken into thin slices. Combine the chicken, melon, feta cheese, tomatoes, and mint leaves in a bowl and toss to mix. Add 1/2 of the vinaigrette and toss gently to coat. Pour the remaining vinaigrette over the salad greens in a bowl and toss gently to coat. Season with salt and pepper. Divide the salad greens among 4 plates and spoon the chicken salad over the top. Sprinkle with the toasted almonds.

Yield: 4 servings

Notes: