Watermelon Chicken Salad with Sunflower Seeds and Feta
INGREDIENTS (4 Servings)
- 4 boneless skinless chicken breasts
- 4 cups watermelon, cubed
- 2 cups arugula and baby spring greens, mixed
- ½ cup sunflower seeds
- 1 cup feta cheese, crumbled or cubed
- 6 tbsp lime juice
- 4 tbsp honey
- 4 tbsp olive oil
- 1 tsp garlic, minced
- 6 mint leaves, minced
- ground black pepper, to taste
- sea salt, to taste
Place the greens in 4 salad bowls. Top each bowl equally with watermelon, sunflower seeds, and feta cheese.
To make the vinaigrette, whisk together the lime juice, honey, olive oil, garlic, fresh black pepper and mint leaves.
Drizzle over the salads and refrigerate.
In the meantime…
Preheat the grill to medium-high heat, and lightly oil the grate.
Season the chicken breast with sea salt and pepper, to taste.
Cook the seasoned chicken breast on the prepared grill for 10 to 15 minutes per side, or until the middle of the chicken is no longer pink, and the juices run clear.
Let the chicken cool for about 5 minutes before cutting.
Pull the salad from the fridge and place the grilled chicken on top before serving the Watermelon Chicken Salad with Sunflower Seeds and Feta.