"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, July 12, 2010

Watermelon Salad with Grilled Chicken

Serves 4

1 thinly-sliced small red onion
1 carrots cut julienne
1/4 cup toasted chopped walnuts
1/2 cup crumbled blue cheese or feta
6 cups seedless watermelon balls (half of a small watermelon)
Bibb lettuce to use as salad bowl
4 grilled chicken breasts (can use already grilled chicken or make fresh for salad)
Lime Zest Curls for garnish

Dressing and Marinade:
¼ Cup Lime Juice
2 Tbsp. Honey
1 Tbsp. Whole Grain Mustard or Coarsely Ground
1/3 Extra Virgin Olive Oil
1/4 Cup White Wine Vinegar
Salt and Pepper
(Dressing can be adjusted to taste)

1. Whisk together dressing ingredients in a mixing bowl. Set aside 2/3 of the dressing for the salad.

2. Marinade chicken in 1/3 of the dressing, up to 3 hours ahead of time. Grilled chicken until juices run clear usually to internal cooking temperature of 165 degrees F. Set aside.

3. Thoroughly wash lettuce and dry. Set aside four large leaves of Bibb lettuce to use as bowls for salad.

4. In a large mixing bowl combine salad ingredients except the chicken and toss with the remaining 2/3rds of the dressings. Do not use left over marinade.

5. Place salad into Bibb lettuce bowl. (Make sure the lettuce is on a sturdy plate)

6. Slice each chicken breast into thin slices and fan out over each salad bowl.

7. Garnish with lime zest curls.

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