Watermelon Feta and Mint Salad with Grilled Chicken

I made this watermelon feta and mint salad with grilled chicken during one of those blazing hot afternoons when my kids were whining “I’m hungry but it’s too hot to eat!” You know exactly what I mean.

This became my secret weapon, they think they’re getting dessert first, but I know they’re getting protein and veggies!

Why You’ll Love This Watermelon Feta and Mint Salad with Grilled Chicken

This recipe captures everything I adore about summer cooking – it’s fresh, colorful, and incredibly satisfying.

You’ll appreciate how the sweet watermelon pairs beautifully with salty feta and aromatic mint, while the grilled chicken adds protein to make it a complete meal that your family will request again and again.

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my refreshing basil watermelon feta salad and Greek orzo salad next!

The Ingredients for This Watermelon Feta and Chicken Salad

For the Watermelon Salad:

• 6 cups fresh watermelon, cubed (choose one that sounds hollow when tapped)
• 5 cups baby arugula (or substitute with spinach if you prefer milder greens)
• ¾ cup crumbled feta cheese (I recommend Greek feta for the best flavor)
• 1 cucumber, quartered lengthwise and sliced
• 2 tablespoons fresh mint leaves, thinly sliced
• 3 tablespoons extra virgin olive oil
• ½ tablespoon sherry vinegar (white wine vinegar works too)
• ½ tablespoon white wine vinegar
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

For the Grilled Chicken:

• 2 pounds boneless, skinless chicken breasts
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper

Pro tip: When selecting watermelon, I always look for one with a creamy yellow spot on the bottom – that’s where it sat on the ground ripening in the sun!

How to Make Watermelon Feta and Mint Salad with Grilled Chicken

Preparing the Chicken:

1. Create the marinade: In a small bowl, whisk together olive oil, lemon juice, Worcestershire sauce, Italian seasoning, minced garlic, salt, and pepper.
2. Prepare the chicken: Pat your chicken breasts completely dry with paper towels. Place them between two sheets of parchment paper and gently pound to ½-inch thickness using a meat mallet or rolling pin.
3. Marinate: Place the flattened chicken in a zip-top bag and pour in the marinade. Seal the bag, removing excess air, and massage to coat all pieces. Refrigerate for 1-2 hours.
4. Grill the chicken: Preheat your grill to medium-high heat. Remove chicken from marinade, shaking off excess. Grill for 4-5 minutes per side until internal temperature reaches 165°F and juices run clear. Rest for 5 minutes before slicing.

Making the Watermelon Salad:

1. Prepare the dressing: In a large bowl, whisk together olive oil, sherry vinegar, white wine vinegar, salt, pepper, and fresh mint until well combined.
2. Combine ingredients: Add cubed watermelon and sliced cucumber to the dressing. Gently toss to coat without breaking the watermelon.
3. Finish the salad: Add crumbled feta and arugula, tossing gently one final time.
4. Serve: Plate the watermelon feta and mint salad and top with sliced grilled chicken. Serve immediately for the best texture and flavor.

My Secrets to Juicy Chicken and Super Refreshing Watermelon Feta Salad

I’ve learned that timing is everything with this watermelon feta and mint salad with grilled chicken. You should assemble the salad just before serving to prevent it from becoming watery.

When you’re grilling the chicken, don’t move it too early – let it develop those beautiful grill marks first.

I always keep my watermelon chilled until the last moment, and make sure your feta is at room temperature for the best flavor contrast.

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Can I make this watermelon feta and mint salad ahead of time?

I recommend preparing the components separately and assembling just before serving. The watermelon releases juice over time, which can make your salad soggy.

You can marinate the chicken and prep the dressing up to a day ahead though!

What can I substitute for arugula in this recipe?

You can easily swap arugula for baby spinach, mixed greens, or even baby kale.

I particularly love how arugula’s peppery bite complements the sweet watermelon, but any leafy green will work beautifully.

How do I know when my watermelon is perfectly ripe?

Look for a watermelon with a creamy yellow ground spot, listen for a deep hollow sound when tapped, and check that the stem end smells sweet and fruity.

These are my foolproof indicators for the perfect watermelon!

Can I use a different type of cheese instead of feta?

While feta’s briny saltiness is perfect here, you could substitute with goat cheese, fresh mozzarella, or even crumbled blue cheese if you prefer.

Each will give your watermelon feta and mint salad with grilled chicken a different flavor profile.

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My Easy Entertaining Ideas with This Watermelon Feta and Mint Salad with Grilled Chicken

I love serving this watermelon feta and mint salad with grilled chicken during summer gatherings, picnics, or as a light dinner on warm evenings.

It pairs wonderfully with crusty bread or pita chips for added texture.

You can also serve it as a side dish at barbecues or potluck dinners – it’s always the first dish to disappear from my table!