Ingredients: 1 cup walnuts, chopped ¼ cup lime juice ¼ cup olive oil 2 tablespoons honey ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups seedless watermelon, cubed 1 cup fresh blueberries 1 yellow sweet pepper, cut into bite-size pieces 6 cups mixed baby greens 4 grilled chicken breasts

Directions: Heat oven to 350°F. Spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool. To prepare vinaigrette, in a small bowl whisk together lime juice, oil, honey, salt, and black pepper. For the salad, in a medium bowl combine watermelon, blueberries, walnuts, and sweet pepper; add half of the vinaigrette and 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 with salad. Makes 4 servings. Tip: Make a double recipe of vinaigrette and use half of it for marinating the chicken before grilling. Discard any vinaigrette used for marinating. (Recipe from U.S. Highbush Blueberry Council and California Walnuts) *See more recipes in our vegetables & salads collection *See more recipes in our poultry collection