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Melon, Chicken and Arugula Salad
This quick summer salad mixes tropical flavors, sweet melon, crunchy almonds, and the bite of arugula for a great simple dinner salad. If you cannot find arugula, or do not like it, any leafy green lettuce can be used. The salad is also especially good made with a combination of romaine and radicchio lettuces.
Freshly squeezed juice of 2 limes
2 teaspoons minced fresh gingerroot
1 1/2 teaspoons sugar
Dash cayenne pepper
Salt
Freshly ground black pepper
1/2 cup canola oil
8 cups washed, trimmed, and torn arugula
2 cups cubed cooked chicken
2 cups cubed watermelon
2 cups cubed pieces cantaloupe
1/3 cup toasted almonds
In a large bowl whisk together the lime juice, gingerroot, sugar, cayenne, salt, and pepper until well blended. Slowly add the oil, whisking constantly. The dressing can be made up to 24 hours in advance up to this point. Add the watercress, chicken, and melon. Toss well to coat with the dressing. Sprinkle with the almonds and serve immediately.
Makes 6 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes
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