Light and refreshing, this salad is perfect for spring and summer meals, complete with a nice crunch–thanks to the addition of walnuts.
Ingredients
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
2 cups watermelon, seedless, cubed
1 cup blueberries, fresh
1 cup California walnuts, chopped
1 bell pepper, yellow, large, cut in bite-size pieces
6 cups baby greens, mixed
4 chicken breast halves (about 4 ounces each), skinless, boneless, grilled or sautéed until cooked through
PREPARATION
Preheat oven to 350º 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.