Ingredients
1/2 cup lime juice2 tablespoons honey4 teaspoons olive oil1/2 teaspoon salt1/2 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)6 cups spring mix salad greens2 cups cubed seedless watermelon1 cup fresh blueberries1 medium sweet yellow pepper, cut into 1-inch pieces1/3 cup chopped walnuts, toasted
Preparation
In a small bowl, combine the lime juice, honey, oil, salt and pepper. Pour 1/3 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining lime juice mixture for dressing.
Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
In a large bowl, combine the salad greens, watermelon, blueberries and yellow pepper; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve with salads. Sprinkle each serving with 4 teaspoons walnuts.
