🍉 Watermelon Chicken Salad with Feta & Cucumber

This Watermelon Chicken Salad with feta and cucumber is a quick, refreshing summer meal. Light, filling, and easy to adjust for picky eaters.

Course Main Course, Side Dish

Cuisine American

Prep Time 8

Cook Time 20

Total Time 28

Servings

Calories 330.7kcal

Heat oven to 350. Meanwhile, put your cut chicken into a large bowl. Add marinade ingredients (pickle juice, garlic salt & salt) and mix altogether. Set aside for 10 minutes.
Now make the dressing. In a pyrex measurement cup or small bowl, whisk together balsamic vinegar, olive oil, dijon mustard & pepper. Set aside.
Once the chicken is done marinating, coat a rimmed baking sheet with cooking spray. Remove chicken from bowl, using a slotted spoon, and place on pan, spread out. Bake chicken for 10 minutes (chicken should read as at least 165 degrees in order to be cooked through).
In a large bowl, toss arugula, chopped cucumber, chopped watermelon, feta, and chicken. Then add dressing in slowly, choosing your amount. Toss more, and serve. Serve salad in bowls or plates, with extra feta crumbled on top.

Make it vegetarian: Very simple. Just eliminate the chicken.
Taste the dressing before you pour it. If you taste too much vinegar, adjust the ratios. Make it how you want. You can also add salt, ditch the mustard, whatever you like!
To save time: Buy pre-cooked chicken and/or pre-cut watermelon.
Swap the greens. While we love the combo of watermelon, cucumber, feta, arugula, and chicken, this salad is easy to customize. Try spinach or basil, or add extras like avocado, red onion, pepitas, pine nuts, or even a drizzle of green goddess dressing.
Change up the cheese. Not a feta fan? Goat cheese or blue cheese are great alternatives—they still bring that salty bite with a slightly creamier texture.