Plant-Based
Servings
4
Prep Time
25 min
Cook Time
10 min
Duration
35 min

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size 1/4 of salad
  • Calories 365
  • Carbohydrate Content 43 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 5 g
  • Protein Content 23 g
  • Saturated Fat Content 4 g
  • Sodium Content 543 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g