Ingredient

• ¼ cup lemon juice
• 1 teaspoon ground sumac, 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

Direction

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.