Grilled Watermelon Salad

"a mouthwatering summer treat"

1 small seedless watermelon
½ lb chicken breast
3.5 oz package goat cheese
3–4 tbsp seasoned nuts/seeds
Spinach and/or arugula
Extra virgin olive oil
Balsamic vinegar
Balsamic glaze
Pinch of salt
Round pepper as garnish

  1. To start, slice watermelon into approximately 1-inch round slices, leaving the rind intact. Place in fridge to chill.
  2. Cut chicken into thin strips or cubes and thread onto skewer. Marinate in olive oil and seasoning of choice.
  3. Preheat grill (the hotter, the better). Sear watermelon quickly and return to fridge. Cook chicken thoroughly.
  4. In bowl, mix greens with balsamic vinegar and olive oil. Add liberal amount of goat cheese and sunflower seeds.
  5. Remove the rind from the watermelon and cut into cubes. Sprinkle with salt and add to salad.
  6. Place chicken skewers on top and garnish with balsamic glaze and ground pepper if desired.
  7. Serve as a side salad or an entrée, and enjoy!
When grilling the watermelon, the idea is simply to sear the meat without cooking it, as it will become soft and mushy. I find that the colder the melon is prior to going on the grill, the better. This is also true when serving the salad. I recommend grilling the watermelon and chicken ahead of time and serving the salad as a cold item, although the chicken can be served warm.

*An alternative to the goat cheese and sunflower seeds is to use feta and walnuts.