Spicy Sriracha Grilled Chicken and Watermelon Salad

11
Jess Grearson

By
@mykitchentable

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.

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


Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Grill

Ingredients

  • 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

Step-by-Step

  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!

Printable Recipe Card

About Spicy Sriracha Grilled Chicken and Watermelon Salad

Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy



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