This Balsamic Chicken and Watermelon Salad SCREAMS summer! Sweet, vibrant watermelon is layered with sticky sweet balsamic chicken and then topped with pickled onions, walnuts, and a sprinkling of mint for a sophisticated and delicious summer meal. What could be a better dish for warm days than this?
A Summery Dream – A Salad Layered With Chicken and Watermelon!
This salad is the perfect summer meal. Hydrating, ripe watermelon, paired with a sticky-sweet balsamic glazed chicken.
Layer these on crisp romaine lettuce with a sprinkling of walnuts, fresh mint, and some salty marinated onions for the perfect hot weather dinner.
When it’s hot outside, the last thing you want to do is turn on the oven. All that needs to be cooked for this recipe is the balsamic chicken, which simmers on my Sharp Induction Cooktop in 20 minutes while I’m preparing the rest of these salads!
I love that with induction, it’s simple to time your meals to cook perfectly. On my induction, the chicken browns perfectly at a level 6, and then I drop it down to a level 3 to let the balsamic vinegar reduce while the chicken cooks through.
I often use built-in timers that turn off the burners when my food is done. Even a distracted cook like me can end up with perfectly cooked chicken every time.
Hop on over to Sharp’s website to see if an Induction Cooktop is the right fit for your kitchen!
What You’ll Need
- Chicken Breasts
- Balsamic Vinegar
- Avocado Oil (or olive oil)
- Sea Salt & Pepper
Watermelon Chicken Salads
- Romaine Lettuce
- Fresh Mint
- Marinated Red Onions
How to Make Watermelon Chicken Salads
Step 1: Add thinly sliced red onions, olive oil, vinegar, salt, and oregano to a large bowl. Toss to evenly coat onions.
Step 2: Allow onions to sit for at least a couple of hours, but overnight for best results. There is no need to refrigerate the onions. As long as the onions are fully submersed, they will stay good on the counter for up to 5 days.
Step 3: Into a skillet on your Sharp Induction Cooktop, add avocado oil, and heat over medium-high heat. Brown the chicken, and generously season with salt and pepper.
Step 4: Flip the chicken to brown the second side, and add balsamic chicken. Reduce the heat to medium-low. Simmer the chicken for about 15 minutes, flipping it to ensure even cooking, until the chicken is cooked throughout and the balsamic vinegar is thick and sticky. If necessary, add 1-2 tablespoons of water to prevent the vinegar from burning if it reduces too much.
Step 5: Onto plates, add chopped romaine lettuce.
Step 6: Add cubed (seeded) watermelon to each salad.
Step 5: Top the salads with sliced balsamic chicken.
Step 6: Garnish the salads with chopped walnuts and mint, and a generous helping of marinated red onions.
Frequently Asked Questions
Is this Watermelon Chicken Salad Whole30 compliant?
This recipe is Whole30 compliant as written. Be sure not to sub a store-bought balsamic glaze because most contain added sugar. This watermelon salad without feta has marinated onions, walnuts, and mint, so you won’t miss the cheese!
Do cheese and watermelon go well together?
Lots of recipes for watermelon salads use feta cheese. If that’s something you love, sprinkle it on with walnuts and mint!
How to Store Leftovers
I plate these salads when ready to eat. To meal prep these salads, keep the cooked balsamic chicken, chopped lettuce, cubed watermelon, and marinated onions in separate containers. Reheat the chicken in a skillet, and then assemble the salads when ready to eat.