Meal: Lunch; Serves: 4; Prep: 10 minutes; Cook Time: 10 minutes.

Ingredients

6 cups spring salad lettuce mix

4 grilled chicken breasts

1/4 cup lime juice

1/4 cup extra virgin olive oil  

1/4 cup honey

1/2 teaspoon kosher salt  

1/4 teaspoon black ground pepper  

2 cups watermelon, seeded, cut into half-inch cubes

1 cup fresh blueberries

1 cup walnuts, halves and pieces

1/2 cup yellow bell peppers, diced

Preparation

1. To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper to form an emulsion.
2. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper.
3. Add half of the vinaigrette; toss to coat.
4. In a large bowl, toss greens with remaining vinaigrette.
5. Divide greens among 4 plates, top with fruit and walnut mixture.
6. Slice each chicken breast diagonally and serve with the salad.

Nutrition Information:  Energy (kcal) 583, total fat 38 grams, saturated fat 4 grams, monounsaturated fat 15 grams, carbohydrate 33 grams, protein 33 grams, dietary fiber 4 grams, sodium 365 mg

Recipe Courtesy of Morrison Healthcare