Go Back
–+ servings
Print Recipe

Watermelon Chicken Salad

Servings: 4

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!