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Chicken & Watermelon Salad with Toasted Pumpkin Seeds

Chicken & Watermelon Salad with Toasted Pumpkin Seeds
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
KRAFT Lime Cilantro Vinaigrette, divided 36 fl oz 1 qt.
fresh jalapeño peppers, minced 1/2 oz. 1/4 cup
boneless skinless chicken breasts 6 lb. 24 each
mesclun salad greens 3 lb. + 8 oz. 6 gal.
seedless watermelon balls 4 lb. + 8 oz. 3 qt.
cucumbers, medium dice 3 lb. 3 qt.
red onions, thinly sliced 1 lb. + 2 oz. 1-1/2 qt.
pumpkin seeds, toasted 3 oz. 3/4 cup
fresh mint, chiffonade 3/4 oz. 3/4 cup

Directions

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
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.
K:59067v01:120034
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Nutritional Information

Nutrition Information

Calories
 260
Total fat
 9 g
Saturated fat
 1.5 g
Cholesterol
 65 mg
Sodium
 370 mg
Carbohydrate
 15 g
Dietary fiber
 2 g
Sugars
 11 g
Protein
 27 g
Vitamin A
 70 %DV
Vitamin C
 35 %DV
Calcium
 6 %DV
Iron
 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