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Blueberry, Watermelon, and Walnut Salad with Chicken

Watermelon in a salad? Why not? It's a juicy addition to this flat-belly-friendly chicken salad. Walnuts and bell pepper add a little crunch, while blueberries up the nutrition value. It's all good!

Prep time: 10 minutes

Cook time: 8 minutes

Yield: 6 servings

1 cup California walnuts, chopped, unsalted

1/4 cup lime juice

1/4 cup olive oil

2 tablespoons honey

1/4 teaspoon sea salt

1/4 teaspoon pepper

2 cups seedless watermelon, cubed

1 cup fresh blueberries

1 yellow bell pepper, cut in bite-size pieces

12 cups mixed baby greens

2 pounds boneless, skinless chicken breasts, grilled or sautéed until cooked through.

  1. Preheat the oven to 350 degrees F. On a baking sheet, spread the walnuts in one layer. Bake until toasted and aromatic, about 8 minutes. Remove them from the baking sheet and place them in a separate bowl to allow to cool.

  2. To prepare the vinaigrette, in a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. Set aside.

  3. In a medium bowl, combine the watermelon, blueberries, walnuts, and bell pepper. Add half the vinaigrette, and toss to coat.

  4. In a large bowl, toss the greens with the remaining vinaigrette.

  5. Divide the greens among 6 plates; top with the fruit and walnut mixture.

  6. Slice each chicken breast diagonally, and serve with the salad.

Per serving: Calories 464 (From Fat 238); Fat 26g (Saturated 3g); Cholesterol 97mg; Sodium 289mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 37g.

Note: This recipe is reproduced from Reproduced with the permission of the U.S. Highbush Blueberry Council.

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