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Watermelon Feta Chicken Salad

Juicy watermelon and creamy feta chicken salad for a fresh summer meal.
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A refreshing and balanced summer salad featuring sweet watermelon, savory grilled chicken, salty feta, and fresh mint. It's a light yet satisfying meal that comes together quickly with minimal fuss.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • 4 cups seedless watermelon, 1-inch cubes
  • 4 oz block feta cheese, crumbled
  • 1/2 small red onion, thinly sliced
  • 1/3 cup fresh mint leaves, roughly chopped
  • 5 oz baby arugula or spring mix
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • 1 small clove garlic, minced
  • 2 tbsp finely chopped fresh parsley
  • Salt and black pepper, to taste

Instructions

  1. Pat chicken dry and rub with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper.
  2. Cook chicken on a grill pan or skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice or cube.
  3. While chicken cooks, whisk all dressing ingredients (olive oil, lemon juice, vinegar, honey, garlic, parsley, salt, pepper) in a small bowl. Set aside.
  4. In a large serving bowl, create a base with arugula. Top with watermelon, red onion, mint, chicken, and crumbled feta.
  5. Just before serving, drizzle most of the dressing over the salad and gently toss. Serve immediately with extra dressing on the side.

Notes

Dress salad just before serving to prevent sogginess. Use block feta for better flavor and texture. Chicken can be cooked up to 3 days ahead. For a dairy-free version, omit feta or use a vegan alternative.

Nutrition

Find it online: https://www.stacksipsnack.com/watermelon-feta-chicken-salad/