Spicy Sriracha-Grilled Chicken and Watermelon Salad
By
Jess Grearson
@mykitchentable
1
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!
Note: Sriracha hot sauce can be found in most grocery stores in the Asian/international food section, in Whole Foods, and even at Target. Try it -- you'll like it!
Here is a visual for you:
huyfong.com/no_frames/product.htm
Mind the cooking time: the flattened chicken's ready in minutes, which makes this a great dish for hungry people!
Note: Sriracha hot sauce can be found in most grocery stores in the Asian/international food section, in Whole Foods, and even at Target. Try it -- you'll like it!
Here is a visual for you:
huyfong.com/no_frames/product.htm
Ingredients
-
2boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
-
6 Tbspfresh lemon juice, divided
-
1 Tbspsriracha hot sauce
-
2 pinchsalt and fresh ground black pepper
-
1/4 cextra virgin olive oil
-
2 tspagave syrup (honey may be substituted)
-
4 cbaby arugula
-
3 csmall-diced seedless watermelon, drained
-
1/2 ccherry tomatoes, quartered and drained
-
1/2 cyellow cherry or pear tomatoes, quartered and drained
-
1/2 cfeta crumbles
-
1/2 cfresh basil, cut to chiffonade
How to Make Spicy Sriracha-Grilled Chicken and Watermelon Salad
- Prepare gas grill to medium heat. Cut each(8oz) chicken breast horizontally nearly through, open like book and pound to ½.” Season both sides with pinches of salt and pepper.
- In a medium bowl, toss the chicken with 2 Tbs. of the lemon juice whisked with Sriracha; marinate at room temperature for 5 minutes.
- For dressing, in a small bowl, combine the remaining 4 Tbsp lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally. Let rest while preparing salad.
- In a medium bowl, gently toss arugula, watermelon, tomatoes, feta, basil, and half of dressing; sprinkle with salt and pepper. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
- 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!
