Finished recipe

Blueberry, watermelon and walnut salad with grilled chicken

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


6 cups

spring salad lettuce mix

grilled chicken breasts

1/4 cup

lime juice

1/4 cup

extra virgin olive oil  

1/4 cup


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


  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