This Balsamic Chicken and Watermelon Salad is pure summer: juicy watermelon paired with sticky balsamic chicken, topped with marinated red onions, walnuts and fresh mint for a bright, elegant meal.
A Summery Dream – Salad with Chicken and Watermelon
This salad makes a perfect warm-weather dinner: hydrating, ripe watermelon and tender balsamic-glazed chicken layered over crisp romaine. Add crunchy walnuts, a light sprinkle of fresh mint, and tangy marinated red onions for a balanced, refreshing plate.
Only the chicken needs to be cooked, and it simmers in a sticky balsamic reduction while you prepare the rest of the salad. The contrast of sweet watermelon and savory, slightly caramelized chicken is delightful.
The chicken browns quickly and the balsamic reduces to a glaze that clings to the meat. If you like, finish plates with a drizzle of the onion marinade oil or an extra splash of balsamic for added depth.
What You’ll Need
Balsamic Chicken
- Chicken breasts (or boneless thighs)
- Balsamic vinegar
- Avocado oil or olive oil
- Sea salt & black pepper
Watermelon Chicken Salad Ingredients
- Romaine lettuce
- Watermelon, seeded and cubed
- Walnuts, chopped
- Fresh mint, chopped
- Marinated red onions
How to Make Watermelon Chicken Salads
Marinated Red Onions
Step 1: Thinly slice a red onion and toss with olive oil, white wine vinegar, sea salt and dried oregano in a bowl until evenly coated.
Step 2: Let the onions sit at least a couple of hours, or preferably overnight. If the onions remain fully submerged in the marinade they can be kept at room temperature for several days.
Balsamic Chicken
Step 3: Heat a skillet with avocado oil over medium-high heat. Season the chicken generously with salt and pepper and brown on the first side.
Step 4: Flip the chicken, pour in the balsamic vinegar and reduce the heat to medium-low. Simmer for about 15 minutes, flipping occasionally, until the chicken is cooked through and the balsamic has reduced to a thick, sticky glaze. Add a tablespoon or two of water if the vinegar reduces too quickly to prevent burning.
Assemble the Salads
Step 5: Divide chopped romaine among plates.
Step 6: Top each plate with cubed watermelon, then slice the balsamic chicken and arrange it over the salad.
Step 7: Garnish with chopped walnuts, chopped fresh mint, and a generous spoonful of the marinated red onions. Optionally drizzle a little of the onion oil or extra balsamic over the finished salad.
Frequently Asked Questions
Is this Watermelon Chicken Salad Whole30 compliant?
Yes — as written the recipe is Whole30 friendly. Avoid store-bought balsamic glazes that often contain added sugar. The marinated onions, walnuts and mint add plenty of flavor so the salad works well without cheese.
Do cheese and watermelon pair well?
Many watermelon salads include feta, which is a classic pairing. If you enjoy that combination, scatter feta over the salad with the walnuts and mint.
How to store leftovers
For meal prep, store cooked balsamic chicken, chopped romaine, cubed watermelon and marinated onions in separate containers. Reheat the chicken briefly in a skillet and assemble the salad just before serving to keep textures fresh.
Other Healthy Summer Salad Recipes
- Kale Blueberry Salad with Quinoa
- Summer Greek Salad
- Addictive Asian Cabbage Salad
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Watermelon Balsamic Chicken Salad
Note: marinated onions are best when made the night before; allow at least 1 hour if short on time.
Equipment
-
Skillet or frying pan
Ingredients
- 1 tbsp olive oil
- 1 lb skinless chicken breasts
- 1 cup balsamic vinegar
- Sea salt and black pepper, to taste
- 6 cups chopped romaine lettuce
- 6 cups cubed watermelon
- 1/2 cup fresh mint, finely chopped
- 1/4 cup chopped walnuts
- Marinated red onions
Marinated Red Onions
- 1 large red onion, thinly sliced
- 6 tbsp white wine vinegar
- 3/4 cup olive oil
- 1 tsp sea salt
- 2 tsp dried oregano
Instructions
Marinated Red Onions
- Add sliced red onions to a bowl with olive oil, white wine vinegar, salt and oregano. Toss to coat.
- Let sit at least a couple of hours, or overnight for best flavor.
Balsamic Chicken Watermelon Salads
- Heat oil in a skillet over medium-high. Brown seasoned chicken on one side.
- Flip the chicken, add balsamic vinegar, reduce heat and simmer about 15 minutes until chicken is cooked through and the vinegar is thick and sticky. Add 1–2 tbsp water if the vinegar reduces too quickly.
- Divide chopped romaine among plates and add cubed watermelon.
- Slice the balsamic chicken and arrange on the salads.
- Top with walnuts, mint and marinated red onions. Drizzle a little onion marinade oil or extra balsamic if desired.
Notes
Nutrition
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Carbohydrates: 32 g
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Protein: 28 g