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

Ingredients

• 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

Directions

• 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.