Description
An entree salad loaded with sweet, juicy watermelon, basil pesto, pickled red onions, walnuts, pan seared chicken, feta cheese and a balsamic vinaigrette. It’s the perfect balance of sweet and savory. This recipe is perfect for weeknight dinners. I even gave ideas in the notes for how to prep portions of the recipe ahead of time if you prefer to get a head start. 🙂
Ingredients
- Quick Pickled Red Onions
- 1/4 cup hot water
- 1/2 cup distilled vinegar
- 2 teaspoons agave nectar
- 1/2 teaspoon salt
- 1 small red onion, thinly sliced
- Basil Pesto
- 1 cup dark leafy greens: spinach, kale, or arugula
- 2 cups basil leaves
- 1 to 2 garlic cloves, minced
- 1/4 cup almonds
- Juice of 1/2 lemon
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
- Optional: 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- Balsamic Vinaigrette
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- salt and pepper to taste
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- Chicken
- 1 tablespoon grape seed oil
- salt and pepper
- 2 Skinless boneless chicken breasts
- For the salad
- A few handfuls of mixed salad greens or arugula
- 1 cup seedless watermelon, cubed or made into balls
- 1/4 cup walnuts or other nuts of choice (almonds, pecans etc)
- 4 ounces feta cheese, crumbled
Instructions
- Make the quick pickled onions: In a medium-sized jar or other heat-proof container with a lid, add the hot water, distilled vinegar, agave nectar, and salt. Close the lid and shake to combine well. Add the onion slices and submerge them in the liquid. Place in the fridge for at least 15 minutes. 30 minutes is best.
- Make the basil pesto: Pulse together greens + flavors: To the food processor add your greens, herbs, garlic, nuts, lemon juice, and Parmesan cheese and pulse until a crumb texture forms.
- Stream in oil: While the motor of the food processor is running slowly stream in the oil. Continue to blend until you reach your desired consistency. I prefer my pesto to have a little texture so I stop once the oil has streamed in. Pulse in the salt and pepper to taste and red pepper flakes if you desire. Taste and adjust seasoning as needed.
- Make the balsamic Vinaigrette: Add all of the ingredients to a jar with a tight fitting lid and shake until well combined, or whisk in a small mixing bowl. Taste and adjust for seasoning, set aside.
- Cook the chicken: Heat a large nonstick skillet over medium heat, Season the chicken with salt and pepper on one side. Once the pan is hot add the oil, place the chicken seasoned side down and season the side facing upward with salt and pepper. Cook 5 to 7 minutes per side or until the internal temperature reaches 160 degrees Fahrenheit. Remove and allow to rest for 5 to 10 minutes.
- Prepare the salad: While the chicken is cooking get the salad greens ready into your serving bowl. Cut up the watermelon and add to the salad. Add the walnuts, feta cheese, pickled onions. and a dollop of the basil pesto.
- Finish assembling the salad: Once the chicken has rested slice and add it to the salad. Dress just before serving. Eat immediately. Store any leftovers in separate air tight containers.
Notes
I know this salad seems like it has a ton of ingredients and steps BUT it’s really very simple. However I get it, we are busy. If you are into prepping food you can prep a few things to save you time if you want this to be an even faster weeknight meal. You can prep all of these things up to 2 to 3 days in advance
-Make quick pickled onions
-Make pesto
-Make balsamic Vinagrette
-Cook chicken breast. Either eat it cold on the salad or reheat it in the microwave.
-Cut up watermelon
