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Drizzle your balsamic vinaigrette over the salad and toss to combine.
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Watermelon Chicken Salad
Refreshing, rejuvenating, and ridiculously delicious – that’s what this Watermelon Chicken Salad is all about!
The homemade balsamic vinaigrette drizzled on the sweet watermelon and the savory nicely seasoned chicken is simply AMAZING!
Are you a watermelon lover like me? Then you’re in for a treat! Not only is watermelon a surprisingly tasty addition to a salad, but it’s also a nutritional powerhouse.
With its high water content, it’s perfect for staying hydrated and full between meals. Plus, it’s packed with vitamin C, carotenoids, and lycopene, which have been shown to have numerous health benefits.
But that’s not all – this salad is also loaded with protein-rich chicken, healthy fats from walnuts, and a tangy balsamic vinaigrette that will make your taste buds happy!
So, what are you waiting for? Let’s dive into this refreshing salad recipe and make the most of watermelon season! 💦
🙋â€â™€ï¸ðŸ‰ Raise your hand if you LOVE watermelon!! When was the last time you had some?
💦 Here’s a fun fact: watermelon is 92% water – which means it can help keep you hydrated AND feeling full between meals. It also can aid in digestion.
💚 Its high water content means it’s lower in calories – but even so, it packs some surprising nutrition. In addition to containing vitamin C, it has carotenoids that convert to vitamin A, as well as lycopene, which has a long list of potential health benefits.
👀 Lycopene has been shown to be protective against certain cancers, heart disease, and age-related vision loss.
4 servings
Ingredients:
- 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
Instructions:
Rub the chicken with all of the seasonings and the oil.
Heat a large skillet over medium heat and cook the chicken for about 8 minutes per side, or until the internal temperature reaches 165 degrees f.
Remove from the pan and allow it to sit for 10 minutes, then shred or chop.
In a large bowl, combine your spinach, cubed watermelon, cucumber, walnuts, and cooked chicken.
In a small cup or bowl, whisk together the balsamic vinegar, olive oil, honey, hot sauce, garlic, salt, and pepper until well combined.
Drizzle your balsamic vinaigrette over the salad and toss to combine.
Enjoy!
💚Rachel
Ingredients
- 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
Instructions
- Rub the chicken with all of the seasonings and the oil.
- Heat a large skillet over medium heat and cook the chicken for about 8 minutes per side, or until the internal temperature reaches 165 degrees f.
- Remove from the pan and allow it to sit for 10 minutes, then shred or chop.
- In a large bowl, combine your spinach, cubed watermelon, cucumber, walnuts, and cooked chicken.
- In a small cup or bowl, whisk together the balsamic vinegar, olive oil, honey, hot sauce, garlic, salt, and pepper until well combined.
- Drizzle your balsamic vinaigrette over the salad and toss to combine.
- Enjoy!
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