This grilled chicken and watermelon over baby kale is a healthy salad that you can enjoy anytime.
Summer is here and I have been busily working on recipes that don’t involve using my stove or oven. It is just too hot this summer so my grill and I are becoming really good friends lately.
If you have been following me for awhile, you know I am not into fast foods, chemicals, or anything unnatural in my food.
And I am not alone. Did you know that 85 percent of Millennial parents said that their criteria for buying meat and poultry has changed over the last several years. Want to see more details from this survey? You can see the full press release with details and highlights from the survey, visit: http://bit.ly/1MP90iw
(I would like to thank Foster Farms for sponsoring this post. Please know that all opinions of this product are my own.)
When Foster Farms approached me about their Fresh & Natural, Simply Raised, and Organic lines, I was pretty excited. I knew Foster Farms was branching more into the organic market, but I didn’t know they had several healthy options. With the introduction of Foster Farms fresh Organic and Simply Raised antibiotic free lines, there is now something for everyone under the Foster Farms brand. And the Fresh & Natural and Simply Raised are all available locally in California, Washington, and Oregon.
I decided to create a recipe using fresh chicken breasts from their Simply Raised line because I love that they:
- No Antibiotics are administered, ever
- 100 percent vegetarian feed
- American Humane Certified
- 100 percent natural (minimally processed, no additives or preservatives, steroids or hormones)
- Produced with no added sodium
- Simply Raised is locally grown throughout CA, OR, and WA
This salad is really easy to make and is ready in under 30 minutes.
I took the fresh chicken breasts and added thyme, salt and pepper. Next, rub olive oil on the chicken and then squeeze lime juice on top. Grill until the temperature of each breast is 165 degrees.
Remove from the grill and place foil over the chicken for 10 minutes to allow it to rest.
Slice the chicken and place on top of the watermelon and baby kale. Drizzle with dressing, feta, and fresh mint.
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Grilled Chicken and Watermelon over Baby Kale
- 1 chicken breasts
- 1 cup watermelon
- 1 package organic baby kale
- 1/4 cup feta cheese
- 3 tablespoons fresh mint sliced thinly
- 2 tablespoons olive oil + olive oil to coat chicken
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon lime juice
- lime juice to squeeze over the raw chicken
- thyme salt, and pepper to taste
Turn grill on to heat up.
Remove raw chicken breasts and put on a plate.
Sprinkle salt, thyme, and pepper to taste on each side.
Rub olive oil over chicken.
Squeeze a lime over the chicken to add lime flavor.
Put chicken breasts on grill to cook.
Put baby kale into a salad bowl.
Top with watermelon chunks.
Place cooled chicken breast slices onto salad.
Top with fresh mint and feta cheese.
In a small dish, combine lime juice, olive oil and vinegar.
Mix and sprinkle over salad.
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