Looking for a great, light salad that combines summer fruit with a barbecue favorite — chicken cooked over the outdoor grill? Via Christi clinical dietitian Karen Stutzman suggests this recipe from the US Highbush Blueberry Council.
For an extra zing, make a double batch of the lime juice and honey vinaigrette and use half to marinate the chicken before grilling or sauteing.
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground black pepper
- 2 cups seedless watermelon, cubed
- 1 cup fresh blueberries
- 1 cup English 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)
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 (optional) and pepper.
For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper. Add half of the vinaigrette then toss to coat.
In a large bowl, toss greens with remaining vinaigrette.
To serve: Divide greens among four plates, top with fruit and walnut mixture. Slice each chicken breast diagonally and serve with the salad.
Recipe courtesy of U.S. Highbush Blueberry Council blueberrycouncil.org
Nutritional information: 570 calories per serving.