2 cups (packed) finely chopped seeded watermelon
3/4 cup frozen lemonade concentrate (half of 12-oz. can), thawed
3 Tbls. sugar
Pinch of salt

Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

Grilled Chicken Salad with Mangoes and Greens
Great hot weather fare...and so simple to make!

2 whole skinless boneless chicken breasts, halved
5 Tbls. olive oil
2 scallions, minced
2 tsp. fresh thyme leaves
1 1/2 Tbls. white wine vinegar
1 shallot, minced
4 cups shredded romaine, rinsed and spun dry
1/2 cup finely shredded red cabbage
1 large mango, peeled, pitted and cut into 1-inch dice

On a large plate drizzle chicken with 1 tablespoon of the oil. Coat with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well and let it marinate at room temperature, turning it once, for 30 minutes. In a small bowl whisk together vinegar, shallot, remaining thyme and salt and pepper to taste, add remaining oil in a stream, whisking.

Grill the chicken on an oiled rack set 5-6 inches over glowing coals for 4 minutes on each side or until it is cooked through. In a large bowl toss the romaine, cabbage and mango with just enough vinaigrette to coat the salad well, transfer the salad to a platter and top with the chicken. Serve remaining vinaigrette separately. Serves 4.

6 cups plain yogurt
3 cups coarsely chopped peeled English hothouse cucumber (about
13 oz.)
2 green onions, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 Tbls. chopped seeded jalapeno chilies

Combine all ingredients in food processor. Blend until smooth. Transfer to bowl. Season with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Chill.) Serve chilled. Makes 8 first-course servings.