PREP TIME: 15 minutesTOTAL TIME: 15 minutesSERVINGS: 4 4 c coarsely chopped tomatoes (about 1½ lb)2 c coarsely chopped seedless watermelon 2 Tbsp olive oil2 Tbsp chopped fresh mint1 tsp balsamic vinegar¼ c chopped pistachios COMBINE tomatoes and watermelon in serving bowl. Toss with oil, mint, vinegar, ½ tsp salt, and ¼ tsp pepper. Top with pistachios. NUTRITION (per serving) 163 cal, 4 g pro, 15 g carb, 3 g fiber, 10.5 g fat, 1.5 g sat fat, 302 mg sodium MORE: 9 Wonderful Watermelon Recipes Romaine Salad with Chicken and Mango PREP TIME: 15 minutesTOTAL TIME: 35 minutesSERVINGS: 4 2 Tbsp olive oil1 lb boneless, skinless chicken breast halves2 shallots, finely chopped2 Tbsp balsamic vinegar4 c shredded romaine lettuce1 small bunch watercress, large stems trimmed½ c finely shredded red cabbage1 mango, peeled and cut into ½" pieces HEAT 1 Tbsp of the oil in large skillet over medium heat. Season chicken with ¼ tsp salt and ⅛ tsp pepper. Cook, turning, until golden brown and cooked through, about 6 minutes on each side. Transfer to cutting board.ADD shallots and 1 Tbsp of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated, about 3 minutes. Transfer to small bowl.ADD remaining 1 Tbsp oil and 1 Tbsp vinegar to shallot mixture. Season with ¼ tsp salt and ⅛ tsp pepper and whisk to combine.PUT romaine, watercress, cabbage, and mango in serving bowl. Cut chicken diagonally into long, thin strips. Add to romaine mixture, toss with dressing, and serve immediately. NUTRITION (per serving) 257 cal, 26 g pro, 16 g carb, 2 g fiber, 10 g fat, 1.5 g sat fat, 435 mg sodium MORE: 250+ Best Summer Produce Recipes
