* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ingredients
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups seedless watermelon, cubed
1 cup fresh blueberries
1 cup California walnuts, chopped
1 yellow bell pepper, cut in bite-size pieces
6 cups mixed baby greens
4 skinless, boneless chicken breast halves (about 6 oz. each), grilled or sautéed until cooked through (see note, below)
Preparation
Instructions
Preheat oven to 350°F and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat.
In a large bowl, toss greens with remaining vinaigrette.
Divide greens among 4 plates; top with fruit and walnut mixture.
Slice each chicken breast diagonally and serve with the salad.
Variations
If desired, make a double recipe of the vinaigrette, and use half of it for marinating the chicken before cooking. Discard any vinaigrette used for marinating.
