Celebrate July 4 with this colorful salad. It’s made with refreshing watermelon, sweet blueberries and cooked chicken breast. They combine to give a pleasing sweet and savory taste and a variety of textures to the salad. Enjoy this easy meal anytime during the hot summer months.
The citrus dressing goes well with the sweet watermelon and blueberries. It takes only a minute to mix together.
HELPFUL HINTS
* You can use any type of oil and vinegar dressing instead of the citrus dressing in the recipe.
* You can use walnuts or pecans instead of pistachios.
* You can use any type of greens for the salad.
SHOPPING LIST
* To buy: 1 quarter watermelon; 1 large bag washed, ready-to-eat lettuce; 1 container arugula; 1 large container blueberries; 10 ounces rotisserie or other cooked chicken breast; 1 small package pistachios; 1 lime; 1 jar Dijon mustard.
* Staples: canola oil.
Red, White and Blue Celebration Salad
2 cups watermelon cubes
6 cups salad greens
2 cups arugula
2 cups blueberries
10 ounces rotisserie chicken breast, skin and bones removed (about 2 1/2 cups cubed)
1/4 cup pistachios
For citrus dressing:
2 tablespoons lime juice
2 teaspoons Dijon mustard
2 tablespoons canola oil
Cut watermelon into 1-inch cubes. Add salad greens and arugula to a large bowl. Add the watermelon, blueberries and chicken.
Mix the lime juice and Dijon mustard together in a small bowl until smooth. Add 1 tablespoon oil, and mix the ingredients together until smooth. Add the second tablespoon olive oil, and mix until smooth. Add the dressing to the salad bowl, and toss well. Divide the salad between two dinner plates, and sprinkle the pistachios on top.
Yield: 2 servings.
Per serving: 581 calories (42% from fat), 26.9 grams fat (3 grams saturated, 13.7 grams monounsaturated), 126 milligrams cholesterol, 46.1 grams protein, 43.8 grams carbohydrates, 9.5 grams fiber, 156 milligrams sodium.
– Recipe by Linda Gassenheimer