Tomato-Melon Chicken Salad

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. —Betsy Hite, Wilton, California


  • 4 medium tomatoes, cut into wedges
  • 2 cups cubed seedless watermelon
  • 1 cup fresh raspberries
  • 1/4 cup minced fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 cups torn mixed salad greens
  • 4 grilled chicken breasts (4 ounces each), sliced


  • In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.


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