Mango, Melon and Chicken Salad (Low Sodium)

1. 1

   Poach the chicken breasts in water for 20-30 minutes until cooked through.

2. 2

   Let them cool and then cut them into bite-sized pieces.

3. 3

   To prepare the vinaigrette, place the roughly chopped mango into a blender and blend until smooth.

4. 4

   Then add the vinegar, oils and wine; blend until incorporated.

5. 5

   Taste and add a tad of honey to sweeten if you like.

6. 6

   Place in refrigerator to chill.

7. 7

   Toss together the chicken, diced mango and melon balls (you can cut each melon ball in half if you like).

8. 8

   When dressing is chilled, pour it over the salad and toss.

9. 9

   Garnish each serving with a leaf of radicchio.

* Per serving · 4 servings · Values may vary.

No additional tips available.