Summer Arugula Chicken and Melon Salad

Ingredients:

  • 1/4 cup lemon juice

  • 1 tsp ground sumac

  • 1 tsp honey

  • 1 clove garlic, grated

  • 1/4 tsp salt

  • 1/4 cup extra-virgin olive oil

  • 5 ounces baby arugula (8cups)

  • 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

  • 1/4 cup pine nuts, toasted

    Instructions:

  • Whisk lemon juice, sumac, honey, garlic and salt in a large bowl. Gradually whisk in oil until combined. Add arugula, chicken, melon, feta and mint. Toss to coat with the dressing. Sprinkle with pine nuts and garnish with additional sumac, if desired.