spicy sriracha grilled chicken and watermelon salad
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.
Ingredients
- 2 - boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
- 6 tablespoons fresh lemon juice, divided
- 1 tablespoon Sriracha hot sauce
- 2 pinches salt and fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 2 teaspoons agave syrup (honey may be substituted)
- 4 cups baby arugula
- 3 cups small-diced seedless watermelon, drained
- 1/2 cup cherry tomatoes, quartered and drained
- 1/2 cup yellow cherry or pear tomatoes, quartered and drained
- 1/2 cup Feta crumbles
- 1/2 cup fresh basil, cut to chiffonade
How To Make spicy sriracha grilled chicken and watermelon salad
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Step 1Prepare 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. -
Step 2In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
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Step 3Marinate at room temperature for 5 minutes.
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Step 4Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
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Step 5Let rest while preparing the salad.
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Step 6For 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.
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Step 7In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
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Step 8Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
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Step 9Cook'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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
