Watermelon and Arugula Chicken Salad

Calories 238; Fat 12.1 g; Protein 20 g; Carbs 16 g; Fiber 2 g; Cholesterol 50 mg; Iron 1 mg; Sodium 445 mg; Calcium 96 mg; Sugars 11 g; Est. Added Sugars 0 g * Serving Size: about 2 1/2 cups

Photo by Barbie C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

23

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

23

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 4

    cups cubed fresh watermelon

  • 1/3

    cup thinly sliced red onion

  • 2

    tablespoons chopped fresh mint

  • 1

    (5-ounce) package arugula

  • 1/4

    cup sliced almonds, toasted

  • 8

    ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon grated lemon rind

  • 2

    tablespoons fresh lemon juice

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

Directions

1. Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

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