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As summer approaches, the search for light, refreshing meals becomes a priority for many. Among the most delightful options is the Refreshing Watermelon & Chicken Salad Bowl, a vibrant dish that perfectly balances sweetness and savory flavors. This salad is not only visually appealing but also incredibly easy to prepare, making it a go-to recipe for summer gatherings, picnics, or a simple weeknight dinner.

Watermelon & Chicken Salad Bowl

Discover the perfect summer meal with this Refreshing Watermelon & Chicken Salad Bowl. Combining juicy watermelon, grilled chicken, and vibrant seasonal veggies, this dish is both hydrating and nutritious. It's easy to prepare and ideal for summer picnics or weeknight dinners. Enjoy the delightful mix of sweet and savory flavors, elevated by fresh herbs. This salad not only looks beautiful but also supports a healthy diet, making it a great choice for warm days.
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Ingredients
  

2 cups cooked chicken breast, shredded or diced

3 cups seedless watermelon, cubed

1 cup cucumber, diced

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup fresh mint leaves, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 tablespoon honey or maple syrup (optional for added sweetness)

A generous handful of arugula or mixed greens for serving

Instructions
 

Prepare the Chicken: If using raw chicken, start by seasoning it with salt, pepper, and a drizzle of olive oil. Cook the chicken by grilling or baking it at 375°F (190°C) for 20-25 minutes, or until fully cooked and no longer pink inside. Once cooked, remove it from heat, let it cool, and then shred or dice it into bite-sized pieces.

    Cube the Watermelon: While the chicken is cooking, take your watermelon and cut it into bite-sized cubes. Gather the cubes in a large mixing bowl and set aside to keep the juicy goodness.

      Chop the Veggies: Next, proceed to chop the cucumber into small dice, thinly slice the red onion, and cut the cherry tomatoes in half. Add all these vibrant vegetables to the bowl with the watermelon.

        Mix the Fresh Herbs: Finely chop the fresh mint and basil leaves. Sprinkle them into the bowl containing the watermelon and vegetables, and give everything a gentle stir to distribute the flavors.

          Prepare the Dressing: In a small mixing bowl, combine olive oil, balsamic vinegar, salt, pepper, and honey (if you prefer a hint of sweetness). Whisk together until the mixture is well blended and emulsified.

            Combine the Salad: Add the cooled, cooked chicken to the bowl filled with watermelon and vegetables. Drizzle the dressing over the salad, then gently toss all the ingredients together until evenly coated and mixed.

              Serve: To serve, lay down a generous handful of arugula or mixed greens in individual bowls. Top with the watermelon and chicken salad mixture. If using, sprinkle crumbled feta cheese on top for an added salty flavor.

                Enjoy: Serve immediately as a light and refreshing summer meal, or store any leftovers in an airtight container in the refrigerator for up to one day.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    Optional Presentation Tip: For an added touch of elegance, consider garnishing each bowl with additional mint leaves and a drizzle of balsamic reduction for a lovely visual contrast and extra flavor.