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Chicken and Watermelon Balsamic Salad

Cook Time30 mins
Total Time30 mins
Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: Balsamic Salad, Chicken and Watermelon


  • grill


Marinated Red Onions

  • 1 Red Onion, sliced thin
  • ½ cup White Vinegar
  • 3 tbsp Sea Salt
  • 1 cup Water

Chicken and Watermelon Balsamic Salad

  • 2 cups Watermelon, cubed
  • 5 leaves leaves Romaine, chopped
  • ¼ cup Walnuts
  • 1 Large, Chicken Breast, boneless skinless
  • cup Balsamic Vinaigrette
  • 1 tsp Fresh Dill, chopped
  • 1 tsp Fresh Parsley, chopped


How to Make Marinated Red Onions

  • Remove outer skin of onion and slice thinly.
  • Place in container with white vinegar, sea salt and water. Let sit for 30 minutes to fully marinate.

How to Make Chicken and Watermelon Balsamic Salad

  • Heat grill to 400F.
  • Marinate chicken breast with Balsamic Vinegar.For maximum flavor, this can be done for 30 minutes to 4 hours in the refrigerator.
  • Add chicken to the grill. Grill until white begins to form around the edge of the chicken. Flip the chicken and cook until the internal temperature reaches 165F.
  • Remove from the heat and allow meat to rest for10 minutes.
  • Wash romaine lettuce with cool water and chop.
  • Wash the watermelon and slice into bite-sized chunks.
  • Arrange the salad on the plate. Slice the chicken into strips. Top with chopped fresh dill, parsley, walnuts and marinated red onions. Enjoy!