GRILLED CHICKEN AND WATERMELON SALAD
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1 lb boneless, skinless chicken thighs 4 cups mixed salad greens 3 cups cubed watermelon 1 medium cucumber 1/2 cup crumbled feta cheese 1/4 red onion 1/4 cup sliced almonds 1/2 cup mint leaves, packed 1 lime smoked paprika garlic powder S&P Olive oil
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DIRECTIONS
- In a bowl combine chicken thighs, 1 tsp of paprika and 1 tsp of garlic powder. S&P to taste and generously splash with olive oil. Mix well until chicken is coated in spices. Cover and set aside.
- While the chicken marinades, cube the watermelon, slice red onion and cucumbers, and chop the mint finely.
- In a large bowl, combine watermelon, red onion, cucumber, feta and mint. Add a pinch of salt and splash with olive oil. Add the juice of the lime and toss gently until mixed well.
- Over medium high, heat a splash of olive oil in a cast or a grill pan. Place the chicken thighs in the pen opening the meat up at the slit. Grill the chicken breasts for about 4-5 minutes per side or until cooked through. Remove from the pan and let them rest for a few minutes.
- Add about a third of mixed salad greens to a bowl. Serve the watermelon salad on top with the grilled chicken thighs on the side. Garnish the salad with sliced almonds and enjoy!
NOTES:
This Grilled Chicken and Watermelon Salad with Mint-Lime Dressing is a refreshing and protein-packed dinner option. The combination of grilled chicken, sweet watermelon, tangy feta cheese, and crunchy almonds creates a delightful blend of flavors and textures. The mixed salad greens provide essential leafy greens to the dish.
