Spicy Sriracha Grilled Chicken and Watermelon Salad
By
Jess Grearson
@mykitchentable
9
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.
Note: 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.
The Test Kitchen
Ingredients
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2boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
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6 Tbspfresh lemon juice, divided
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1 TbspSriracha hot sauce
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2 pinchsalt and fresh ground black pepper
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1/4 cextra virgin olive oil
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2 tspagave syrup (honey may be substituted)
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4 cbaby arugula
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3 csmall-diced seedless watermelon, drained
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1/2 ccherry tomatoes, quartered and drained
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1/2 cyellow cherry or pear tomatoes, quartered and drained
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1/2 cFeta crumbles
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1/2 cfresh basil, cut to chiffonade