As a teacher, I am happy to report that I am now officially in summer mode!!
It seemed only fitting to dine on a nommy dinner featuring a fruit almost everyone will agree just shouts summer: watermelon!
As you can already gather from my towering cake of watermelon goodness, watermelon is near and dear to my heart.
After all, what’s not love?! It’s sweet, amazingly refreshing, and healthy!
In fact, not only is watermelon an excellent thirst-quencher, but it has also been proven to help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. Plus, it’s an excellent source of vitamin C and lycopene, which has been repeatedly proven to protect against numerous cancers and heart disease.
As you can see, there’s no reason not to nom away on its delectable juiciness! So, without further ado, here’s another great recipe to help you do just that!
Grilled Chicken and Watermelon Salad
(Serves 4)
Ingredients:
- 3 cups diced watermelon
- 1 cucumber, quartered and chopped
- 1/2 cup freshly grated Romano cheese
- Sea salt, according to taste
- Pinch of crushed red pepper
- Juice of one lime
- 1 1/2 pounds boneless, skinless chicken breast halves
- Yogurt whey, optional (I’m pretty much addicted to how incredibly tender this makes chicken!)
- 1 tsp. all-purpose seasoning (e.g. Mrs. Dash), optional
- 6 to 8 cups baby spinach leaves
- 1 batch of Honey-Lime Dressing
If desired, mix together the yogurt whey and all-purpose seasoning in a shallow dish or large zip-top bag. Add the chicken to the marinade and refrigerate for at least an hour (the longer you marinate, the more tender your chicken will be).
When ready, remove the chicken from the marinade and grill it until cooked through. (I simply used my George Foreman!)
Meanwhile, in a medium to large bowl, combine the watermelon, cucumber, cheese, sea salt, red pepper, and lime juice. Stir to mix well.
Spread each plate with a bed of baby spinach. Slice the chicken breast. Divide the chicken and watermelon mixture evenly atop each serving of spinach. Drizzle with the Honey-Lime Dressing.
Devour!!
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