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Arugula, Chicken & Melon Salad with Sumac Dressing
20 mins
Ingredients
  • ¼ cup lemon juice
  • 1 teaspoon ground sumac (see Tip), plus more for garnish
  • 1 teaspoon honey
  • 1 clove garlic, grated
  • ¼ teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 5 ounces baby arugula (8 cups)
  • 2 cups shredded cooked chicken breast (about 12 ounces)
  • 2 cups cantaloupe balls (from 1 small melon)
  • 4 ounces feta cheese, preferably sheep's-milk, crumbled
  • 1 cup fresh mint leaves, torn
  • ¼ cup pine nuts, toasted
Steps
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