Ingredients

1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons chunky peanut butter
1 tablespoon honey
3/4 teaspoon dark sesame oil
3 cups (2-by- 1/4-inch) strips honeydew melon
3 cups (2-by- 1/4-inch) strips cantaloupe
2 cups (2-by- 1/4-inch) strips daikon radish
1 cup (2-by- 1/4-inch) strips peeled English cucumber
3 tablespoons thinly sliced green onions
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 tablespoons chopped walnuts, toasted

Directions

Combine vinegar, soy sauce, peanut butter, honey and sesame oil in a large bowl, stirring well with a whisk. Add honeydew, cantaloupe, radish, cucumber and onions; toss well to coat.

Place 2 cups melon mixture on each of four plates; top each serving with 1/2 cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 1/2 teaspoons walnuts. Serve immediately.

Makes 4 servings.

Nutrition information per serving: 293 cal., 9.9 g fat (1.8 g saturated), 22.6 g pro., 32 g carbo., 3.7 g fiber, 48 mg chol., 383 mg sodium.