Chicken Avocado Watermelon Salad with Mint Lime Dressing
A complete meal in a bowl, this Chicken Avocado Watermelon Salad is topped with feta cheese and a tasty mint lime dressing.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
- 2 4 oz chicken breasts boneless, skinless, poached (see instructions)
- 1 tsp dried thyme
- 4 cups watermelon cubes
- 1 medium avocado thinly sliced
- 4 cups baby spinach long stems removed
- 1/4 cup feta cheese crumbled
Mint Lime Dressing
- 1/4 cup olive oil extra virgin
- 2 tbsp lime juice freshly squeezed
- 2 tbsp fresh mint leaves finely minced
- 1 tbsp honey
- 1 pinch sea salt
Sprinkle chicken breasts with salt and pepper and dried thyme. Place chicken in a skillet and pour in enough water (or chicken broth) to cover chicken about half way. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat, cover and allow the chicken to rest for 15 minutes before slicing.
Combine dressing ingredients in a blender or by shaking in a covered jar.
To make individual dinner salad bowls, arrange baby spinach leaves in each of two shallow bowls. Layer with watermelon cubes, thinly sliced chicken, avocado and crumbled feta cheese. Drizzle with Mint Lime Dressing and serve right away.
Calories: 720kcal | Carbohydrates: 45g | Protein: 32g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 419mg | Potassium: 1582mg | Fiber: 9g | Sugar: 29g | Vitamin A: 7616IU | Vitamin C: 57mg | Calcium: 200mg | Iron: 4mg