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Chicken and Pickled Watermelon Salad
Recipes
Chicken and Pickled Watermelon Salad
4 servings
40 minutes total

Ingredients

  • 4 cups fresh watermelon chunks
  • 1 shallot, finely chopped
  • Juice of 2 limes
  • ¼ cup white wine vinegar
  • 2 tablespoons grapeseed oil, divided
  • 2 teaspoons honey
  • 1 teaspoon ground coriander
  • ¾ teaspoon kosher salt, divided
  • 1 lb chicken breast tenders (fresh meat)
  • 1 large tomato
  • 1 large Granny Smith apple
  • 1 large seedless cucumber
  • 1 head Bibb lettuce
  • 8 teaspoons crumbled, reduced-fat feta cheese

Steps

    1. Cut watermelon into ½-inch cubes. Chop shallot. Squeeze limes for juice (2 tablespoons). Whisk in large bowl: lime juice, vinegar, 1 tablespoon + 2 teaspoons oil, honey, coriander, ¼ teaspoon salt, and shallots until thoroughly blended. Add watermelon and toss to coat. Chill 30 minutes, stirring occasionally.
    2. Prepare chicken while watermelon chills. Preheat grill (or grill pan). Coat chicken with remaining 1 teaspoon oil and ½ teaspoon salt. Place chicken on grill; grill 3–4 minutes on each side or until chicken is 165°F. Remove chicken from grill; let stand 10 minutes to cool, then cut into bite-size pieces.
    3. Cut tomato and apple into ½-inch cubes. Peel cucumber; cut cucumber into ½-inch cubes (2 cups). Stir tomato, apple, and cucumber into watermelon.
    4. Remove lettuce leaves from core to form cups. Spoon ½ cup watermelon mixture into each lettuce cup; top with chicken and sprinkle with cheese. Serve.

Amount per ¼ recipe serving: Calories 300, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 65mg, Sodium 350mg, Total Carb 26g, Fiber 4g, Sugars 20g, Protein 27g, Calc 6%, Vitamin A 60%, Vitamin C 50%, Iron 10%