Health & Wellness Recipe Cool Watermelon Chicken Salad

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)

The Dressing

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

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