Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying summery meal. —Betsy Hite, Wilton, California
Ingredients
- 4 medium tomatoes, cut into wedges
- 2 cups cubed seedless watermelon
- 1 cup fresh raspberries
- 1/4 cup minced fresh basil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 9 cups torn mixed salad greens
- 4 grilled chicken breasts (4 ounces each), sliced
Directions
- In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.
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