Soft, sweet watermelon offsets the toasted crusty bread in this cooling salad. Peppery arugula, salty feta and easy grilled paprika-rubbed chicken round it off for a complete meal.
Neutral-flavored oil (such as safflower or grape seed), as needed
10 oz boneless, skinless chicken breast
1/2 tsp smoked paprika
1/2 tsp fresh ground black pepper, divided
1/8 tsp sea salt
Olive oil cooking spray
8 oz whole-grain crusty bread, cut into 1-inch cubes (about 4 cups)
1/2 small red onion, sliced very thin (about 1/3 cup)
3 cups chopped seedless watermelon (1-inch cubes)
2 cups packed baby arugula
1/4 cup fresh chopped mint leaves or basil leaves
2 tbsp extra-virgin olive oil
1 tbsp plus 1 tsp red wine vinegar
1 tsp raw honey
2 oz feta cheese, crumbled (about 1/2 cup)
Heat a grill to medium high and lightly oil grates. Season chicken with paprika, 1/4 tsp pepper and salt. Grill chicken, turning 2 or 3 times, until center is no longer pink and internal temperature reaches 165°F on an instant-read thermometer, 10 to 16 minutes depending on size. When cool enough to handle, chop into 1/2-inch pieces.
Meanwhile, preheat oven to 350°F. Mist a large rimmed baking sheet with cooking spray. Add bread and bake, turning halfway, until outside is crisp and light golden brown and inside is still chewy, about 10 minutes.
To a large bowl, add onion, watermelon, arugula, mint, chicken and remaining 1/4 tsp pepper. In a small bowl, whisk together oil, vinegar and honey. Add about half the dressing and toss with a large spoon. Add bread and remaining dressing and toss to combine. Divide among plates and sprinkle evenly with cheese.
Humble chicken breasts are dressed up by fragrant spices, and deliciously roasted Brussels sprouts, grapes and chickpeas. The CE team was absolutely wowed by the sweet and smoky flavor combination of this dish – who knew Brussels sprouts and grapes would go so perfectly together?
If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.