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.
Countdown:
— Make the dressing and set aside.
— Assemble 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 and 1 jar Dijon mustard.
Staples: canola oil.
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RED WHITE AND BLUE CELEBRATION SALAD
Recipe by Linda Gassenheimer
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 tablespoon 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 g fat (3 g saturated, 13.7 g monounsaturated), 126 mg cholesterol, 46.1 g protein, 43.8 g carbohydrates, 9.5 g fiber, 156 mg sodium.
