Blackened Chicken Watermelon Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course, Salad
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Cuisine
American
Blackened Chicken Watermelon Salad
Description
This salad features boneless, skinless chicken breasts rubbed with a blend of smoked paprika, oregano, garlic and onion powders, and crushed red pepper, then grilled over high heat for a smoky blackened effect. The protein is sliced and served atop a bed of arugula, watermelon cubes, and thinly sliced mini cucumbers. Crumbled feta cheese and roasted salted pistachios add creaminess and crunch.
The watermelon vinaigrette is a blend of pureed watermelon, red wine vinegar, lime juice, honey, garlic, and olive oil, giving the salad a tart and sweet dressing that enhances the fresh ingredients. The salad combines savory, sweet, tangy, and peppery flavors with varied textures.
This dish serves well as a hearty, refreshing lunch or light dinner during warm weather. It does not specify storage or make-ahead tips, so serving fresh is likely best to retain crispness and flavor.
Ingredients
salad
- 1 pound chicken breast boneless, skinless
- 2 teaspoons smoked paprika
- 2 teaspoons oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt kosher salt
- black pepper kosher salt
- 1/2 teaspoon crushed red pepper
- 8 ounces arugula baby greens
- 2 cups watermelon cubed
- 2 cucumber thinly sliced, mini
- ⅓ cup feta cheese crumbled
- ⅓ cup chopped roasted, salted pistachios
watermelon vinaigrette
- ½ to 1 cup watermelon cubed
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon honey
- salt kosher salt
- black pepper kosher salt
- 1 garlic minced, clove
- ½ cup extra virgin olive oil
Instructions
- Preheat the grill to the highest setting.
- I like to pound the chicken breasts with a meat tenderizer so they are all even in thickness. This is required, but helps! In a bowl, whisk together the smoked paprika, oregano, garlic powder, onion powder, a big pinch of salt and pepper and the crushed red pepper. Sprinkle it all over the chicken on both sides.
- Once the grill is hot, place the chicken directly on the grates and grill for about 5 minutes per side, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 10 minutes while you assemble the salad.
- Place the arugula in a bowl and toss with a pinch of salt and pepper. Top with the watermelon, cucumber, feta and pistachios. Slice or chop the grilled chicken and place it on the salad. Drizzle with the watermelon vinaigrette and serve!
watermelon vinaigrette
- Place the watermelon in a blender and blend until pureed. Once pureed, pour the mixture through a fine mesh strainer to remove the pulp and collect the juice. Measure out ¼ cup of the watermelon juice. That is all you need for the dressing - you can drink the rest! The amount of cubes you need will differ depending on the water content of your melon.
- I like to use a blender for the dressing but you can also use a whisk. Add the ¼ cup watermelon juice, vinegar, lime juice, honey, a big pinch of salt and pepper, garlic and olive oil to a blender. Blend until emulsified. This stays great in the fridge for a few days and just needs shaken or whisked before using.
User Reviews
Overall Rating
5
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