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Grilled Chicken with Watermelon and Arugula Salad
Servings: 4
Prep Time: 15 MINS
Cook Time: 20 MINS
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Ingredients
| 2 | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 1/2 oz | Extra Virgin Olive Oil |
| Kosher Salt & Pepper | |
| Salad | |
| 4 cup | cubed watermelon |
| 1/3 cup | thinly sliced red onion |
| 2 tbsp | chopped fresh mint |
| 1 5 oz | package baby arugula |
| 1/4 cup | toasted almonds |
| 4 oz | crumbled goat cheese |
| Dressing | |
| 1/4 cup | raspberries |
| 2 tbsp | fresh squeezed lemon juice |
| 2 tbsp | raspberry or red wine vinegar |
| 1/2 tsp | sugar |
| 6 tbsp | olive oil |
| Salt and fresh ground pepper |
Directions
| Step 1 |
| Chicken Breast: Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Let chicken rest for a few minutes then thinly bias slice & keep warm until needed. |
| Step 2 |
| Dressing: Using a wooden spoon, push raspberries through a handheld wire strainer to puree. In a medium bowl, whisk together raspberry puree, lemon juice, sugar and vinegar. In a slow steady stream, whisk in olive oil until emulsified. Season with salt and pepper. |
| Step 3 |
| In a large bowl combine watermelon, onion, mint, and baby arugula. Add the raspberry vinaigrette and toss. Plate on four separate plates and top with almonds, crumbled goat cheese and sliced chicken. |
