Chicken & Watermelon Salad with Toasted Pumpkin Seeds

1. 1

   Mix vinaigrette and peppers.

2. 2

   Pour 1-1/2 cups of the vinaigrette mixture (or 1/4 cup of the vinaigrette mixture for trial recipe) over chicken in non-reactive bowl or pan; turn to coat both sides of each breast.

3. 3

   Refrigerate 6 to 8 hours to marinate.

4. 4

   Remove chicken from marinade; discard marinade.

5. 5

   Refrigerate chicken until ready to use.

6. 6

   For each serving: Grill 1 chicken breast on medium-high heat 4 to 5 min.

7. 7

   on each side or until done (165 degrees F).

8. 8

   Remove from heat; let stand 5 min.

9. 9

   Meanwhile, toss 4 cups greens with 1/2 cup each watermelon and cucumbers, 1/4 cup onions and 1-1/2 Tbsp.

10. 10

    of the remaining vinaigrette; place on serving plate.

11. 11

    Cut chicken crosswise into strips; place over salad.

12. 12

    Top with 1/2 Tbsp.

13. 13

    each pumpkin seeds and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.