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There is nothing about this salad that I don’t like. Plus, it’s perfect timing for hot summer weather and watermelon!
Watermelon on a salad like what is going on.
I’ve had this idea written up on my nice little kitchen chalkboard for at least three weeks now. The name “Watermelon Chicken Salad” sat there happily on the board right next to all my other random ideas, most of which have since gotten scratched off and erased and replaced with something new because I actually made them and posted them. For whatever reason, this little guy lingered. Another week would pass with no sign of a watermelon chicken salad, but for whatever reason when I’d clean off my board for the week, I really didn’t want to erase the idea just yet. I had this premonition of great things to come.
Speaking of great things.
In the three weeks that “Watermelon Chicken Salad” has been staring me down from the chalkboard, I’ve bought 8 million watermelons with very good intentions, thinking that each of them would be the one I’d use to make some kind of inspired and beautiful salad. But then I discovered this drink instead and every single piece of watermelon since has been doomed for the blender. Or my mouth. Today I ate it for breakfast, which is so weird, but actually not as weird as watermelon in a salad.
And I have a really important question. Why is watermelon like candy? It’s so incredibly good. Juicy, bright, sweet, red… it’s basically large cubes of all-natural Jolly Ranchers. Have you ever frozen watermelon cubes? <— That. You’re welcome.
So I got a really great bottle of balsamic and starting thinking about salads, and BAM. The inspiration for this salad finally hit and wowzzer. The long wait to actually make this combo happen was totally worth it. Here she is, in all her blue cheese crumbled, rainbow colored, crunchy almond, sweet balsamic glazed glory.
Pinky promise, as I am writing this, I can hear Bjork’s fork + plate clinking together at record speed as he is devouring this in the next room.
The salty blue cheese to me was the thing that tied it all together. You have the sweetness of the watermelon and the balsamic glaze, the savory of the seasoned chicken, the crunch of the almonds, the freshness of the spinach, and then that blue cheese. Oh, the salty, creamy tang that makes my heart go wild. I am making a weird “I LOVE IT” face right now as I’m writing this because I don’t even really know how to describe what I’m trying to say – you get it, though, right? Through computer food osmosis, are we kind of experiencing it together?
Color, crunch, and yum. I want that to be the tagline of my life.
Pretty salad, come to mama.
Balsamic Watermelon Chicken Salad
- Total Time: 40 minutes
- Yield: 4 1x
Description
This Balsamic Watermelon Chicken Salad has blue cheese, watermelon, almonds, herbed chicken, and a balsamic glaze. Simple and fresh.
Ingredients
- 1 cup balsamic vinegar
- 1 lb. boneless skinless chicken breasts
- 3 teaspoons all purpose seasoning (I used a spice mix I got at a specialty food store)
- 1 tablespoons olive oil
- 4 cups baby spinach or greens
- 2 cups cubed watermelon
- 1/2 cup blue cheese crumbles
- 1/4 cup sliced or crushed almonds
Instructions
- Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy.
- Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes.
- Layer the spinach with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Lunch
- Cuisine: American
Keywords: watermelon chicken salad, chicken salad, watermelon salad
Hmmmm – this looks perfectly amazing Making it tonight! But what is all purpose seasoning? I feel silly asking but is it like Larry’s season salt?
This recipe sounds wonderful. I would like to try I for a group and use pecans. Do you think using a rotisserie chicken would work as wel? Thanks!
Yes, I think both would work. Enjoy!
Nice Recipe……
We love this salad. The flavours mix so well. Just a quick tip for those who don’t want to do the balsamic reduction…you can buy the bottled balsamic glaze in most grocery stores…quick for those “dinner in ten minutes” nights…it tastes pretty much the same.
Lindsay, you done it again! I had just bought a watermelon and found this recipe while (working) at work. Hey! Had all the ingredients already at home – only had to sub toasted walnuts for the almonds – really enjoyed it – I have loved every one of your recipes – make 2 a week. Thank you!
Your recipes are loaded with an awful amount of sodium. 🙁
Thank you for your feedback, Emily.
No it’s such a perfect couple! I live in Israel and watermelon & feta salad is the norm in the summer. They both come cubed and piled up in a bowl! Love your recipes 🙂
Thanks Maggy! 😀 😀
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This looks incredible! Intending to make it tomorrow but I can’t eat dairy, any tips to replace the cheese to tie the flavours together?
That’s tough! Blue cheese has such a distinct flavor. Sorry I don’t have any awesome ideas… let me know how you like it or if you end up using something else!
I normally don’t comment on things, but for this I HAD to make an exception! So delicious! When I first saw the recipe I fell in lust and had to make it. And it was EVEN BETTER than I thought it would be! Thank you for this yumminess!!
Yay! Glad to hear it Shawna. Watermelon rocks.
OK, just made and DEVOURED. That was dee-lish! Used a rotisserie chicken purchased from Meijer and herbed goat cheese. YUM YUM YUM (and I thought I didn’t even like strong cheeses!).
Herbed goat cheese! I love you!
I’m making this using Quorn chicken pieces and roasted seeds 🙂
I added heirloom tomatoes and cucumbers, used arugula as the base and snuck in extra watermelon and almonds. This was so so delicious!
YES to the cucumber! love it!
I made this for dinner and it was SO yummy! If anyone is looking for a vegetarian option, I used tempeh and followed the maple glazed tempeh recipe from 101cookbooks. It went so well with this! Also I loved the crunch from the watermelon and it paired so well with the balsamic and blue cheese. This is a new summer staple for sure!
Delicious! Thanks Anna!
The first sentence of the blog post is exactly what i said in my mind! I LOVE your creativity with this recipe! Its sounds refreshing yet savory!
Thanks Ambar! Appreciate that. 🙂
Oh my gosh – YUM!!!! Will definitely be trying this soon!
Lindsay, this salad is a summer flavor explosion! As soon as I saw it I fell in love! I love all of the textures, sweet and salty flavors, and the beautiful color. Pinning and adding to the menu next week!
Thank you Danae! I’m all about the flavor explosion.
That combination! Oh my. Blue cheese, chicken, balsamic AND watermelon. I have never eaten it before, but it seems so perfect together now. You make me want to make this for dinner tonight! Thanks (:
Thanks Renee – I hope you like it!
What a perfect summer salad! I feel the same way about watermelon, definitely like candy, it’s the only fruit I can eat one after the other after the other after the other…
This sounds and looks delicious! We are a watermelon for supper kick and this would definitely change it up a little.
PS – had not used the save to Ziplist from your recipe recently. Very spiffy! Saved, added to shopping list and pinned. On the menu! Thank you!
So glad to hear that about Ziplist! Thanks Peggy!
Lindsay…this was delicious! My husband and I just had it for dinner….perfect for a late supper after an extremely hot day. Licking the bowl! Would love to know more about your seasoning mix.
I don’t remember the brand off the top of my head but it was Italian, pretty basic… like oregano, thyme, parsley, basil, salt, etc.
This looks amazing. I love watermelon and eat tons of salads during the summer. It is the perfect combo. I will have to try this very soon.
– Phew …. “Through computer food osmosis”, we ARE experiencing it together.
Lindsay – this is by far the best narrative and recipe – ever. Ever!
I’m looking forward to enjoying this plate of ‘yummy’ for dinner tomorrow evening.
Keep up the great work. 🙂
regards,
Gigi ~
Thanks Gigi! Glad you like the salad!
This looks like an awesome combo! I grew up eating bread with watermelon , I guess it was a Russian thing 🙂 sounds weird but tastes really good though so any watermelon combo’s I’m open to!
I would have never ever thought to do that! I love it.
YES! thank you! i am having some folks over for dinner this weekend and was going to make BBQ chicken in the crockpot and was looking for a salad to go with. i was planning to make the rainbow chicken salad with the almond dressing (minus the chicken) but instead i am going to make this (minus the chicken, because double food is only good if it’s double dessert). also we have half of a 25 lb watermelon in our fridge (hubby and preschooler went shopping without me…). perfection! (without the chicken, how much less balsamic would you recommend?)
25 pounds!?!? Oh my gosh. I would still do the full balsamic – it doesn’t make very much once it’s cooked down.