Tuesday's Cupboard—Summery Chicken Salad

Simple • Easy • Healthy • Delicious • All Summer Long

Summery Chicken Salad

Adapted from Weight Watcher's Magazine July /August 2015
The Fruits of Summer

  • 1 pkg. chopped (bite-size) cantaloupe (about 1 cup)
  • 1.25 pkg. boneless, skinless chicken breast—chopped into bite-size pieces & baked in the oven, cooled or cold
  • 1 c. chopped English cucumber
  • 1/4 c. chopped red onion
  • 1 small, cleaned, minced jalepeño pepper
  • 2 tsp. fresh thinly-sliced mint


  • Nori Komi Furikake Rice Seasoning (or red finishing salt)
  • greens
Salt + seaweed + sesame seeds + a touch of sugar

Make It!
  1. Toss chopped cantaloupe, cooked chicken, chopped cucumber, chopped red onion, minced jalepeño pepper & fresh mint.
  2. Drizzle with Ponzu or rice vinegar (about 1/4 c.), olive oil & cracked black pepper.  Mix to combine all ingredients.
  3. Serve over a bed of mixed greens.
  4. Sprinkle with Nori Komi Furikake seasoning before serving.  This gives it a nice finish!


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