Chicken, Watermelon and Feta Salad

5 from 3 votes

Chicken, Watermelon and Feta Salad

Our refreshing and hearty Chicken, Watermelon and Feta Salad with Basil is the ultimate kitchen sink salad perfect for summer lunches. The epitome combo of sweet and salty, using the little bits of leftovers found in your fridge and garden and tossed in a fresh balsamic, vinegar, dijon and honey dressing, it’s the summer salad you’ll be enjoying until the end of the season.

Prep Time25

Total Time25

Course: food and drink, Main, Salad

Cuisine: Canadian, north american

Keyword: Easy Salad, Summer Salad, Watermelon Recipes

Servings: servings

Calories: 350kcal

Author: Philip Lago and Mystique Mattai

Ingredients

3 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
4 cups cubed watermelon
4 cups arugula
2 cups shredded roast chicken
½ cup feta cheese crumbled
½ small red onion thinly sliced rounds
1 sprig basil torn or chopped
2 tablespoon pistachios chopped

Instructions

In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt and pepper.
Toss the arugula with half the dressing in a large bowl.
For serving, place a cup of the dressed arugula on a plate. Top with ½ cup roast chicken, then place 1 cup cubed watermelon and a few rings of red onion. Drizzle with additional dressing, then sprinkle with a couple tablespoons of feta cheese, pistachios, and a few leaves of basil. Finish with a few twists of fresh ground black pepper.

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