Can I prep the chicken ahead of time?

Yes, absolutely! Grill or cook the chicken in advance and keep it chilled in the fridge for up to three days. This makes assembling the salad even faster during the week.

Is there a good substitute for watermelon?

Certainly! Strawberries, cantaloupe, or even orange segments add a sweet juiciness similar to watermelon. Go with what’s in season or whatever looks best at your market.

How spicy is the vinaigrette with the hot sauce?

The hot sauce just brings a touch of warmth to balance the sweetness and tang. If you’re heat-shy, start with a few drops and taste; you can always add more.

Can I use rotisserie chicken instead of cooking my own?

Yes! Shredded rotisserie chicken is a fantastic shortcut. Just season it lightly with a sprinkle of smoked paprika and garlic powder if you want to mimic the flavor.

Watermelon Chicken Salad Recipe

Description

This refreshing Watermelon Chicken Salad blends juicy watermelon, crunchy cucumbers, chopped walnuts, and tender seasoned chicken atop a bed of fresh greens, all tossed in a tangy balsamic vinaigrette. It’s a vibrant, healthy, and satisfying meal perfect for warm days or a light lunch.

Ingredients

Units Scale

For the Salad

2 chicken breasts, boneless skinless
Sea salt and pepper, to taste
1 tsp garlic powder
1 Tbsp smoked paprika
1 Tbsp avocado oil or olive oil
6 cups baby spinach or mixed greens
2 cups watermelon, cubed and seeded
4 garden cucumbers, thinly sliced
1/2 cup walnuts or pecans, chopped

For the Balsamic Vinaigrette

1/4 cup aged balsamic vinegar
3 Tbsps extra-virgin olive oil
1 Tbsp raw honey
1 Tbsp hot sauce
1 fresh garlic clove, minced
Sea salt and pepper, to taste

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Instructions

Season the Chicken: Rub the chicken breasts with sea salt, pepper, garlic powder, smoked paprika, and avocado oil or olive oil. Ensure the seasoning is applied evenly for maximum flavor.
Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 8 minutes on each side, or until the internal temperature reaches 165°F (74°C). The chicken should be golden and cooked through.
Rest and Chop the Chicken: Remove the chicken from the skillet and let it rest for 10 minutes. Once rested, shred or chop the chicken into bite-sized pieces.
Prepare the Salad Base: In a large mixing bowl, combine the baby spinach or mixed greens, cubed watermelon, thinly sliced cucumbers, chopped walnuts or pecans, and the cooked chicken.
Make the Balsamic Vinaigrette: In a small bowl or cup, whisk together the aged balsamic vinegar, extra-virgin olive oil, raw honey, hot sauce, minced garlic, and a pinch of sea salt and pepper until well emulsified.
Toss and Serve: Drizzle the balsamic vinaigrette over the salad ingredients. Gently toss everything together until the salad is evenly coated with dressing. Serve immediately for the freshest flavor and texture.

Notes

Substitute pecans for walnuts if preferred, or omit nuts for a nut-free version.
Grilled chicken can be used instead of pan-seared for extra smokiness.
Chill the watermelon and cucumbers before tossing them in for an extra refreshing bite.
Adjust the amount of hot sauce in the vinaigrette for desired spice level.

Nutrition

Serving Size: 1/4 of salad
Calories: 360
Sugar: 10g
Sodium: 390mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 27g
Cholesterol: 70mg