spicy sriracha grilled chicken and watermelon salad

Name: Spicy Sriracha Grilled Chicken and Watermelon Salad
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 2 - boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch; 6 tablespoon(s) fresh lemon juice, divided; 1 tablespoon(s) Sriracha hot sauce; 2 pinch(es) salt and fresh ground black pepper; 1/4 cup(s) extra virgin olive oil; 2 teaspoon(s) agave syrup (honey may be substituted); 4 cup(s) baby arugula; 3 cup(s) small-diced seedless watermelon, drained; 1/2 cup(s) cherry tomatoes, quartered and drained; 1/2 cup(s) yellow cherry or pear tomatoes, quartered and drained; 1/2 cup(s) Feta crumbles; 1/2 cup(s) fresh basil, cut to chiffonade

★★★★★ 2

Spicy Sriracha grilled chicken and watermelon salad on a plate for serving.

review

a recipe by

Jess Grearson

@mykitchentable

Falmouth, ME

At a family celebration recently, my brother ordered a special that came with a watermelon salad. He was seated far from me, so I didn't get a bite, and I've been wondering about that salad ever since. Here's my attempt to recreate it as a bed for my favorite fast chicken. The cool sweet salad balances the saucy heat of the Sriracha to perfection. The simplicity of this marinade is matched only by its great taste. Tender, juicy and tangy...Mind the cooking time: the flattened chicken's ready in minutes, which makes this a great dish for hungry people!

Blue Ribbon Recipe

What a delicious summer salad! Baby arugula is a great base that adds a touch of nuttiness. The addition of watermelon, basil, and Feta is a delightful flavor combination and gives the salad its fresh summery feel. Sriracha grilled chicken has just enough kick without dominating the flavors. Jess's slightly sweet and tangy dressing pulls everything together. This light, but hardy, salad is a great summer dinner.

— The Test Kitchen @kitchencrew

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★★★★★ 2

serves 4

prep time 15 Min

cook time 10 Min

method Grill

Ingredients For spicy sriracha grilled chicken and watermelon salad

2

boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
6 Tbsp

fresh lemon juice, divided
1 Tbsp

Sriracha hot sauce
2 pinch

salt and fresh ground black pepper
1/4 c

extra virgin olive oil
2 tsp

agave syrup (honey may be substituted)
4 c

baby arugula
3 c

small-diced seedless watermelon, drained
1/2 c

cherry tomatoes, quartered and drained
1/2 c

yellow cherry or pear tomatoes, quartered and drained
1/2 c

Feta crumbles
1/2 c

fresh basil, cut to chiffonade

How To Make spicy sriracha grilled chicken and watermelon salad

Test Kitchen Tips

If you like a lot of dressing on your salad, we'd suggest making extra. And, make sure to save extra fresh basil that is chiffonade so you can top the salad and get even more basil flavor.

1
Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.

2
In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
3
Marinate at room temperature for 5 minutes.
4
Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
5
Let rest while preparing the salad.
6
For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
7
In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
8
Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
9
Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!
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