How refreshing, adding watermelon to a summer salad! Buy pre-cut watermelon wedges or a whole seedless watermelon. Store leftover watermelon, covered, for up to 5 days in the refrigerator.
4 cups cubed fresh watermelon
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh mint
1 (5-ounce) package arugula or baby spinach
¼ cup sliced almonds, toasted
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine watermelon, onion, mint and arugula in a large bowl. Add almonds and chicken; toss to combine.
In a small bowl, combine olive oil, lemon rind, lemon juice, salt and pepper. Stir with a fork or whisk. Add oil mixture to watermelon mixture; toss gently to coat. Refrigerate or serve immediately. Store leftovers in the refrigerator for 1 to 2 days. Yield: 4 2½-cup servings
Nutrition Facts per serving: 238 calories, 12g Total fat, (1.7g saturated fat) 245mg sodium, 16g carbohydrate, 2g dietary fiber, 20g protein