Chicken & Watermelon Salad with Toasted Pumpkin Seeds

Chicken & Watermelon Salad with Toasted Pumpkin Seeds
24 servings


Ingredients Weights Measures
KRAFT Lime Cilantro Vinaigrette, divided - -
fresh jalapeño peppers, minced - -
boneless skinless chicken breasts - -
mesclun salad greens - -
seedless watermelon balls - -
cucumbers, medium dice - -
red onions, thinly sliced - -
pumpkin seeds, toasted - -
fresh mint, chiffonade - -


MIX vinaigrette and peppers. 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. Refrigerate 6 to 8 hours to marinate. Remove chicken from marinade; discard marinade. Refrigerate chicken until ready to use.

FOR each serving: Grill 1 chicken breast on medium-high heat 4 to 5 min. on each side or until done (165ºF). Remove from heat; let stand 5 min. Meanwhile, toss 4 cups greens with 1/2 cup each watermelon and cucumbers, 1/4 cup onions and 1-1/2 Tbsp. of the remaining vinaigrette; place on serving plate.

CUT chicken crosswise into strips; place over salad. Top with 1/2 Tbsp. each pumpkin seeds and mint.

Kraft Kitchens Tips

Substitute whole or slivered almonds for the pumpkin seeds.
Serving Suggestion
Serve with citrus-watermelon slush made with leftover watermelon. Blend 2 cups ice cubes, 1/2 cup watermelon puree, 1 pkt. CRYSTAL LIGHT SUNRISE On the Go Classic Orange Low Calorie Drink Mix and 1/2 cup diet lemon-lime soda in blender on high speed until smooth. Serve immediately.
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Nutritional Information

Nutrition Information

Total fat
 9 g
Saturated fat
 1.5 g
 65 mg
 370 mg
 15 g
Dietary fiber
 2 g
 11 g
 27 g
Vitamin A
 70 %DV
Vitamin C
 35 %DV
 6 %DV
 15 %DV
Healthy Living Information
Low calorie
Good source of vitamin A or C
Diet Exchange
1 Vegetable + 1/2 Fruit + 3 Meat (L) + 1 Fat