I made a small roasted chicken and watermelon salad the other day and loved every bite. What is it about springtime that makes salads sound so delicious? Is it the fact that the winter sweaters finally make their way to the recesses of the closet and donning a swimsuit is just around the corner? Maybe, but more than that I think its the beautiful fresh fruits and vegetables stacked at the market that lure me in. Maybe because the butter lettuce looked especially inviting this time, or perhaps it was the beautiful little sugar baby watermelons. But whatever the reason may be, this salad is fresh and delicious and colorful enough to invite Spring right to your table.
Rotisserie Chicken: the perfect meat topper
I like to purchase rotisserie chickens, pull off all the meat, then separate the meat into meal-size portions for topping salads, adding to soups, or whatever it may be. I have a seal-a-meal, which comes in handy for times like this. Sealing up each little packet of meat helps preserve it for the refrigerator or freezer. But placing them in freezer Ziploc bags works well too.
Choosing the right lettuce
There are several choices at the grocery store when it comes to lettuce. Romaine works well for a Caesar Salad, Ice burg works well when making a wedge salad, but when it comes to a fresh spring salad one of my favorites is Butter lettuce, also known as Boston or Bib. It reminds me of a rose in green leafy form. It is a soft lettuce and vibrant green making it perfect for this Roast Chicken & Watermelon Salad.
Choosing the right Watermelon
The flesh of a Sugar Baby Watermelon is perfect for adding to salads. It is sweet but most important firm, without the graininess you might get from a large watermelon. The size of about 6 inches in diameter works well for slicing and dicing small chunks for the salad. You also don’t have to contend with large black seeds, which is a bonus in my book!
Tear the butter lettuce, add a little shredded red cabbage (which I still think it’s funny they call it red when it is clearly purple), some small slices of sugar baby watermelon, chicken, a little Gorgonzola, and a splash of Honey-Lime Vinaigrette and you have the makings of one yummy spring salad.
Here are a few other Spring Salads you may want to check out:
- Quinoa Salad with Orange-Cumin Dressing
- Asian Pear & Chevre Salad
- Strawberry & Avocado Salad
- White Bean & Arugula Salad
Chicken & Watermelon Salad with Honey-Lime Vinaigrette
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Dietary | Gluten-free |
| Meal type | Lunch, Salad |
Ingredients
Salad
- 1 head Butter Lettuce (also known as Bibb or Boston)
- 1 cup Rotisserie Chicken (Torn into small pieces)
- 1 Small Sugar Baby Watermelon (cut into small chunks)
- 1/2 cup Red Cabbage (shredded)
- 1/3 cup Gorgonzola Cheese
Dressing
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Honey
- 1/4 cup Olive Oil (extra virgin- high quality)
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Pepper (freshly ground)
Directions
| Salad | |
| Step 1 | |
| Wash and tear the Butter lettuce into a salad bowl. | |
| Step 2 | |
| Slice the watermelon into 1/2 inch chunks and add to salad mix. | |
| Step 3 | |
| Add shredded cabbage, chicken and Gorgonzola cheese to salad. | |
| Dressing | |
| Step 4 | |
| Mix olive oil, honey and lime together in a small container with a lid so you can shake the ingredients. | |
| Step 5 | |
| Add salt and pepper and shake. | |
| Step 6 | |
| Place salad dressing on salad mix. Toss and serve. | |
This recipe was shared on the following blogs: Poor & Gluten-free, Nourishing Joy Grace & Good Eats
I love the idea of tossing watermelon into a regular salad, this sounds wonderful! Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it 🙂
It’s a refreshing bite of sweetness that tastes so good in it. I hope you enjoy!