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.
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.
To prepare the vinaigrette, in a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. Set aside.
In a medium bowl, combine the watermelon, blueberries, walnuts, and bell pepper. Add half the vinaigrette, and toss to coat.
In a large bowl, toss the greens with the remaining vinaigrette.
Divide the greens among 6 plates; top with the fruit and walnut mixture.
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 www.blueberrycouncil.org. Reproduced with the permission of the U.S. Highbush Blueberry Council.