Thursday, November 20, 2014

Watermelon… In a salad.

Watermelon + arugula = a match made in heaven. Who knew? I certainly didn't. I was making a salad, and I grabbed a ziploc bag in my fridge I assumed contained diced tomatoes because I'm a hot mess genius. In case you didn't read the title, they obviously weren't tomatoes. HOLY NICHOLAS SPARKS! This mess is fan-flippin'-tastic. BEST. MISTAKE. EVER. {I know… I just said my last food post that was the best mistake ever. But I seriously can't choose which one is the best mistake ever… So make them both & choose which is best, k?}

Sometimes my ridiculousness pays off. Not often, but this was one of those times. Check out the beauty:

My taste buds couldn't handle it. OK, maybe that's not entirely true because I had seconds thirds. Oh well. No one ever died from salad overdose. That would quite possibly be the most boring death ever. UNLESS it's this salad. So not boring. 

I've gotten off track here. I do hope your brain is better than mine. I know you'll love it as much as I did!


For the chicken:
  • 2-4 thin sliced chicken breasts
  • 3/4 cup bottled balsamic with honey salad dressing (I tested with Ken's)
  • 2 tsp minced fresh rosemary leaves 
For the salad:
  • 5 oz baby arugula
  • 2 cups watermelon, cubed
  • 1/2 small red onion, very thinly sliced
  • 1 small cucumber, diced
  • 2 oz feta cheese, crumbled
  • bottled balsamic with honey dressing (again, Kens's)

  1. Combine the ingredients for chicken in a resealable plastic bag. Marinate in the fridge for at least an hour, and up to 8 hours. 
  2. Remove chicken from plastic bag. Discard marinade. Grill over medium-high heat 2-3 minutes per side. {Thin sliced chicken cooks up fast, so don't be tempted to walk away} 
  3. Remove chicken from grill & set aside.
  4. Place arugula on a platter or in a salad bowl. Top with watermelon, then onion, then top with cucumber & feta.
  5. Slice chicken & place on top of salad. Drizzle with salad dressing. Enjoy immediately!

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