Loaded with fresh watermelon, raspberries, blueberries, pecans, and fresh spinach, this red white and blueberry salad is an absolute summer delight.
Course Main Course, Salad
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Liz - Eat Move Make
2cooked chicken breasts, sliced thin
7 ozbaby spinach, washed and dried
1pintblueberries, rinsed and dried
1/2pint raspberries, rinsed gently and dried
2cupswatermelon, cut into small cubes
1cupwhite cheddar or white/yellow cheddar mix
Low-fat raspberry vinaigrette
Preheat oven to 350 degrees. Spread pecans in a single layer on baking sheet. Toast for 5-7 minutes until fragrant and golden. Set aside.
Add spinach to large serving bowl. For a pretty presentation, add chicken slices to center and surround with mounds of blueberries, watermelon and raspberries. Sprinkle on cheese and chopped pecans. Serve with raspberry vinaigrette.