Description
A refreshing summer salad combining juicy watermelon, creamy feta, fresh mint, and perfectly seasoned grilled chicken for a complete, satisfying meal.
Ingredients
For Salad:
- 6 cups watermelon, cubed
- 5 cups baby arugula
- ¾ cup crumbled feta cheese
- 1 cucumber, quartered and sliced
- 2 tablespoons fresh mint, sliced
- 3 tablespoons extra virgin olive oil
- ½ tablespoon each: sherry vinegar, white wine vinegar
- ½ teaspoon each: salt, black pepper
For Chicken:
- 2 pounds boneless chicken breasts
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Whisk marinade ingredients; pound chicken to ½-inch thickness
- Marinate chicken 1-2 hours in refrigerator
- Grill chicken 4-5 minutes per side until 165°F internal temperature
- Whisk salad dressing ingredients in large bowl
- Toss watermelon and cucumber with dressing
- Add feta and arugula; toss gently
- Serve salad topped with sliced grilled chicken
Notes
- Assemble salad just before serving to prevent wateriness
- Leftover salad keeps 24 hours refrigerated
- Substitute arugula with spinach or mixed greens if desired
- Prep Time: 20 minutes (plus 1 hour marinating)
- Cook Time: 15 minutes
Nutrition
- Calories: 370 calories
- Carbohydrates: 15g
- Protein: 34g