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.
- 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
- ½ cup blue cheese crumbles
- ¼ cup sliced or crushed almonds
- 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.
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