Grilled Chicken with Watermelon and Arugula Salad
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Grilled Chicken with Watermelon and Arugula Salad

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 20 MINS

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Directions

Step one
Chicken Breast: Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Let chicken rest for a few minutes then thinly bias slice & keep warm until needed.
Step two
Dressing: Using a wooden spoon, push raspberries through a handheld wire strainer to puree. In a medium bowl, whisk together raspberry puree, lemon juice, sugar and vinegar. In a slow steady stream, whisk in olive oil until emulsified. Season with salt and pepper.
Step three
In a large bowl combine watermelon, onion, mint, and baby arugula. Add the raspberry vinaigrette and toss. Plate on four separate plates and top with almonds, crumbled goat cheese and sliced chicken.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
1/2 oz Extra Virgin Olive Oil
  Kosher Salt & Pepper
Salad 
4 cup cubed watermelon
1/3 cup thinly sliced red onion
2 tbsp chopped fresh mint
1  5 oz package baby arugula
1/4 cup toasted almonds
4 oz crumbled goat cheese
Dressing 
1/4 cup raspberries
2 tbsp fresh squeezed lemon juice
2 tbsp raspberry or red wine vinegar
1/2 tsp sugar
6 tbsp olive oil
  Salt and fresh ground pepper

Directions

Step one
Chicken Breast: Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Let chicken rest for a few minutes then thinly bias slice & keep warm until needed.
Step two
Dressing: Using a wooden spoon, push raspberries through a handheld wire strainer to puree. In a medium bowl, whisk together raspberry puree, lemon juice, sugar and vinegar. In a slow steady stream, whisk in olive oil until emulsified. Season with salt and pepper.
Step three
In a large bowl combine watermelon, onion, mint, and baby arugula. Add the raspberry vinaigrette and toss. Plate on four separate plates and top with almonds, crumbled goat cheese and sliced chicken.