8 1-in. thick 4-in. diameter circles of seedless watermelon
8 slices Havarti cheese
6 grilled chicken breast halves, cooled and julienne across the grain
1 tsp. or to taste minced fresh dill, stems removed and discarded.
About 1 c. natural low-fat ranch dressing
Balsamic vinegar (optional)
Watermelon puree (optional)
On 4 serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese. Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill into the ranch dressing. Garnish watermelon chicken stacks with dressing and an attractive drizzle balsamic vinegar and watermelon puree, if desired.