Salty feta and sweet watermelon team up as a winning combination in this spectacular summer salad. Fresh melon and mint take the place of leafy greens as a unique and refreshing salad base. Feta cheese works in tandem with the fruit, each enhancing each other’s flavors, while the chili-lime seasoned chicken adds even more complexity and contrast. Plus, it’s all ready to enjoy in under 25 minutes!
Pair with a blush-hued Pennsylvania Rosé, or a light, hazy Pennsylvania wheat beer, and enjoy.
To make homemade chili-lime seasoning combine 1⁄2 teaspoon of garlic powder, 1⁄2 teaspoon of onion powder, 1⁄2 teaspoon of paprika, 1⁄2 teaspoon of chili powder, 1⁄2 teaspoon of salt, 1⁄4 teaspoon of black pepper and 1⁄4 teaspoon of lime zest in a small bowl until all ingredients are evenly distributed.
Chili Lime Grilled Chicken with Watermelon
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 14 min | 24 min |
Ingredients
- 4 boneless, skinless Pennsylvania chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili-lime seasoning, store-bought or homemade
- 3 cups Pennsylvania watermelon, cut into 1-inch cubes
- 1/2 cup Pennsylvania feta cheese, crumbled
- 1/4 cup fresh Pennsylvania mint leaves, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Rub chicken breasts with oil and sprinkle evenly with chili-lime seasoning. Set aside and let marinate for at least 30 minutes.
- Meanwhile, preheat grill or grill pan over medium-high heat. Add chicken and grill until the internal temperature reaches 165°F, about 6-7 minutes per side. Remove chicken from the grill and let it rest 5 minutes before slicing.
- Combine watermelon, feta and mint in a large serving bowl.
- Whisk together lime juice, honey, salt, and black pepper in a separate small bowl until smooth. Drizzle mixture evenly over watermelon salad and toss gently to coat.
- Top salad with chicken and serve.
- Recipe and video: Dish Works
