Get Fresh! Farmer’s Market Watermelon and Arugula Chicken Salad

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Celebrate summer’s bounty by shopping at one of the area’s many Farmers Markets and enjoy getting creative in the kitchen with fresh, farm-to-table produce. Each week during the summer, we’ll feature a simple-yet-nutritious recipe for savoring your market haul. This week: a quick, easy and healthy watermelon and chicken salad. 

It’s not often that we get to shake the hand of the grower who picked your red, juicy tomato. But at the region’s many summertime farmers markets, shoppers can leisurely sample a farm-fresh peach, hand-pick the perfect pint of berries and high-five a farmer. And of course, you can enjoy the taste, variety, freshness and nutritional value of area-grown produce. 

Here’s a roundup of the region’s farmers markets and a seasonal recipe to enjoy all the goodness the season has to offer.

Watermelon and Arugula Chicken Salad
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Servings4
Prep Time14
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Ingredients
  • 4 cups cubed, fresh watermelon
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint
  • 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
Instructions
  1. Combine watermelon, onion, mint, and arugula in a large bowl.
  2. Add almonds and chicken; toss to combine.
  3. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk.
  4. Add oil mixture to watermelon mixture; toss gently to coat.
Recipe Notes

Recipe by Cooking Light

Search Recipes by Course or Cuisine!
Ingredients
  • 4 cups cubed, fresh watermelon
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint
  • 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
Instructions
  1. Combine watermelon, onion, mint, and arugula in a large bowl.
  2. Add almonds and chicken; toss to combine.
  3. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk.
  4. Add oil mixture to watermelon mixture; toss gently to coat.
Recipe Notes

Recipe by Cooking Light

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