Grilled Chicken Salad With Watermelon?
Recipe type: Entree Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grilled chicken, and watermelon, on a bed of delicately flavored lettuce make a delicious summer salad.
  • 4 chicken breasts
  • 1 head butter lettuce, torn into bite sized pieces
  • 5 - 6 leaves from a heart of romaine torn or cut into bite sized pieces
  • 4 cups watermelon cut into small chunks
  • 1 avocado, chopped
  • 8 radishes, halved then sliced
  • ¼ to ½ cup pine nuts toasted
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • Juice from 1 lime
  • 1 pinch of salt, or to taste
  • ¼ teaspoon black pepper or to taste
  1. Put olive oil, white wine vinegar and lime juice together with salt and pepper in a sealable jar or container. Shake to mix well.
  2. Season chicken breasts to your liking and cook on grill. (I sprinkled mine heavily with lemon pepper seasoning.)
  3. Arrange lettuce evenly among 4 plates.
  4. Place one cooked chicken breast in center of plate on lettuce, or you can slice chicken breasts into strips and place onto bed of lettuce.
  5. Arrange watermelon chunks, avocado, and sliced radishes around chicken on each plate.
  6. Sprinkle with pine nuts.
  7. Serve with vinaigrette. The vinaigrette is so refreshing, you don't need very much. Generally, no more than 2 tablespoons per salad.
Recipe by Patty Cake's Pantry at