Preparation time
35 minutes
Ready in
1 hr 5 min
Cooking Time: about 30 minutes
Makes
6 servings
Ingredients
- 2 cups (500 mL) chopped peeled Ontario Watermelon
- 1/4 cup (50 mL) red wine vinegar
- 1/4 cup (50 mL) olive oil
- Salt and pepper
Salad:
- 6 cups (1.5 L) baby Ontario Arugula (about 3 oz/90 g)
- 1/2 cup (125 mL) chopped Ontario Green Onions
- 1/2 cup (125 mL) sliced almonds, toasted
- 4 cups (1 L) bite-size pieces Ontario Watermelon
- 4 boneless skinless Ontario Chicken Breasts, cooked and thinly
sliced
Instructions
In blender or food processor, purée watermelon until smooth; strain through fine sieve to make 1 cup (250 mL) juice. In small saucepan, bring juice with vinegar to boil; reduce heat and simmer until reduced to 1/3 cup (75 mL), stirring occasionally, about 25 minutes. Let cool; whisk in olive oil and season with salt and pepper, to taste. (The vinaigrette can be made up to a day ahead, covered and refrigerated.)
Salad: In large bowl, toss together arugula, onions and half the almonds. Add half of the vinaigrette and toss to coat. Divide arugula mixture among 6 plates. Arrange watermelon and chicken on greens. Sprinkle with remaining almonds; drizzle with remaining vinaigrette.
Tip: You could plan ahead and roast a large chicken in advance to have cooked chicken for the salad. Or, pan-fry 4 boneless skinless chicken breasts for 15 minutes over medium heat; or, if your barbecue is on, grill them over medium-high heat for 15 minutes, turning once. You might even pick up a barbecued chicken at the deli.
Nutritional Information
1 Serving
- PROTEIN: 24 grams
- FAT: 17 grams
- CARBOHYDRATE: 14 grams
- CALORIES: 301
- FIBRE: 2 grams
- SODIUM: 112 mg