1 ½cupscucumber(chopped into cubes or quarter chunks)
1 ½cupswatermelon(chopped into small cubes)
⅓cupcrumbled feta(plus extra for garnish)
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.
Cut chicken into bite sized pieces for faster cooking
Add dressing in slowly to control amount in salad based on preference