Mango, Melon and Chicken Salad (Low Sodium)

Ingredients

For the salad

• 2 boneless chicken breasts
• 2 mangoes, peeled, flesh cut off the seed, then diced
• 12 honeydew balls
• 12 cantaloupe balls
• 4 leaves radicchio (to garnish)

For the Vinaigrette

• 1 mango, peeled seeded and roughly chopped
• 2 tablespoons white wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• 2 tablespoons white wine

Directions

1. 1

   Poach the chicken breasts in water for 20-30 minutes until cooked through. Let them cool and then cut them into bite-sized pieces.

2. 2

   To prepare the vinaigrette, place the roughly chopped mango into a blender and blend until smooth. Then add the vinegar, oils and wine; blend until incorporated and place in refrigerator to chill.

3. 3

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

4. 4

   When dressing is chilled, pour it over the salad and toss. Garnish each serving with a leaf of radicchio.