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Blackened Chicken Watermelon Salad Recipe

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4.3 from 6 reviews

A refreshing and flavorful Blackened Chicken Watermelon Salad combining smoky grilled chicken, sweet watermelon, crisp cucumbers, peppery arugula, salty feta, and crunchy pistachios, all brought together with a vibrant watermelon vinaigrette. Perfect for summer lunches or light dinners.

Ingredients

For the Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Kosher salt and pepper, to taste
  • 1/2 teaspoon crushed red pepper

For the Salad:

  • 8 ounces baby arugula greens
  • 2 cups cubed watermelon (plus ½ to 1 cup additional for dressing)
  • 2 mini cucumbers, thinly sliced
  • ⅓ cup crumbled feta cheese
  • ⅓ cup chopped roasted salted pistachios

For the Watermelon Vinaigrette:

  • ¼ cup watermelon juice (strained from blended watermelon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon honey
  • Kosher salt and pepper, to taste
  • 1 garlic clove, minced
  • ½ cup extra virgin olive oil

Instructions

  1. Preheat Grill: Preheat your grill to the highest setting to prepare for cooking the chicken.
  2. Prepare Chicken: Pound the chicken breasts with a meat tenderizer to ensure even thickness. In a bowl, combine smoked paprika, dried oregano, garlic powder, onion powder, crushed red pepper, salt, and pepper. Coat the chicken breasts evenly with this spice mixture on both sides.
  3. Grill Chicken: Place seasoned chicken on the hot grill grates. Grill for about 5 minutes per side or until the internal temperature reaches 165°F (74°C). Remove chicken from the grill and let it rest for 10 minutes to retain juices.
  4. Assemble Salad Base: In a large bowl, toss baby arugula with a pinch of salt and pepper. Add cubed watermelon, thinly sliced cucumbers, crumbled feta cheese, and chopped pistachios.
  5. Slice Chicken: Slice or chop the rested grilled chicken into bite-sized pieces and place it on top of the salad.
  6. Make Watermelon Vinaigrette: Blend ½ to 1 cup cubed watermelon until pureed. Strain through a fine mesh sieve to extract ¼ cup watermelon juice for the dressing, discarding pulp. In a blender, combine watermelon juice, red wine vinegar, lime juice, honey, minced garlic, salt, pepper, and extra virgin olive oil. Blend until emulsified.
  7. Dress Salad and Serve: Drizzle the watermelon vinaigrette over the assembled salad and chicken. Toss lightly if desired and serve immediately for best freshness.

Notes

  • Pounding the chicken breasts helps them cook evenly and prevents dryness.
  • The watermelon juice for the vinaigrette should be strained to remove pulp for a smooth dressing.
  • The dressing can be stored in the refrigerator for up to 3 days; shake or whisk before use.
  • Grilling time may vary depending on thickness; always check that chicken reaches 165°F internally.
  • Adjust crushed red pepper according to your spice preference.

Find it online: https://recipefeastful.com/blackened-chicken-watermelon-salad-recipe/