There’s nothing like cool, juicy watermelon during the dog days of summer.
I’ve been enjoying my fair share this season. It’s been my breakfast. It’s been my morning snack. It’s been my come-home-from-work-and-raid-the-fridge-snack, and most recently, it’s been my dinner.
Sometimes you don’t have to look much farther than your own blog for dinner inspiration. As I was throwing back yet another cold chunk of pink deliciousness, I remember this salad from Ina Garten that I shared last summer. I decided it would probably pair nicely with some chicken, so I took that inspiration and ran with it.
Watermelon and Feta Salad with Citrus-Marinated Chicken
Inspired by Ina Garten
- 1 lb. chicken breasts
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
1/4 C freshly squeezed lemon juice
1/4 C freshly squeezed orange juice
1/4 C minced shallots
1 tbsp honey
2 tbsp olive oil
- 6 C baby arugula
- 3 C baby spinach
- 1 C fresh mint leaves, cut chiffonade style
- 4 chilled watermelon, cut into 1-inch cubes
- 12 oz. crumbled feta cheese
Season chicken breasts with salt and pepper.
Whisk together lemon and orange juice, shallots, and honey. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Use half of the mixture and coat the chicken. Allow to marinate at least 4 hours, or overnight. Reserve the rest of the mixture in the refrigerator.
When ready to prepare meal, cook chicken on the grill or grill pan.
Toss the salad greens, mint, and watermelon. Top with grilled chicken and sprinkle with feta.
Drizzle reserved dressing over salad.