- 1 cup walnuts, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups seedless watermelon, cubed
- 1 cup fresh blueberries
- 1 yellow bell pepper, cut in bite-size pieces
- 6 cups mixed baby greens
- 4 grilled chicken breasts
Preheat oven to 350°. Spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool. In a small bowl, whisk together lime juice, oil, honey, salt and pepper. In a medium bowl, combine watermelon, blueberries, walnuts, and bell pepper; add half 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 alongside salad.
Tip: Make a double recipe of vinaigrette and use half to marinate the chicken before grilling. Discard any vinaigrette used for marinating.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!