1 cup chopped watermelon
¼ cup chopped red onion
2 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
1 tbsp olive oil
8 corn tortillas (6-inch)
1 ½ cups shredded skinless rotisserie chicken breast meat
1 medium avocado, peeled, pitted and sliced
⅓ cup crumbled feta cheese
¼ cup plain nonfat greek yogurt
1
In medium bowl, toss watermelon, onion, lime juice, cilantro, oil and salt to taste. Makes about 1½ cups.
2
In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until lightly browned, turning once.
Dietitian Tip: Double the watermelon salsa recipe and mix with black beans for an easy lunch throughout the week.
Ingredients
1 cup chopped watermelon
¼ cup chopped red onion
2 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
1 tbsp olive oil
8 corn tortillas (6-inch)
1 ½ cups shredded skinless rotisserie chicken breast meat
1 medium avocado, peeled, pitted and sliced
⅓ cup crumbled feta cheese
¼ cup plain nonfat greek yogurt
Directions
1
In medium bowl, toss watermelon, onion, lime juice, cilantro, oil and salt to taste. Makes about 1½ cups.
2
In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until lightly browned, turning once.