Watermelon, Chicken, bacon and Feta Salad, Tahini ranch dressing

Beautiful nutritious Salads is what summer is all about.  They are easy,  healthy and delicious and can serve as a meal or as a side. Fresh ingredients like, Watermelon, crispy greens, chicken, bacon and feta all join forces with fresh basil and mint for a quick and easy salad that’ll be sure to delight your family and friends.
Also, this happens to be the perfect food to take with you on a picnic, potluck or beach day.
Having a good list of go-to-salads will make your life so much easier this Summer. 
Some of my favorites salads for Summer are Quinoa Salad, Halloumi Peach salad, Greek salad, Elotes and pineapple salad, Peach Basil Shrimp Salad with Sweet Chili Vinaigrette and Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing.
This watermelon, chicken,  bacon, and feta salad is what dreams are made of. The tahini ranch dressing may come as a surprise but there’s sweetness and nuttiness with a touch of “zing” from the lemon juice, so delicious.

INGREDIENTS

For the Chicken

  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tsp smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 2 boneless skinless chicken breasts

For the Salad

  • 3 cups market greens
  • 1 cup diced watermelon
  • 1 cup chopped cucumber
  • 1 thinly sliced onion
  • 1-2 avocados sliced
  • ½ cup feta
  • Handful chopped pistachios
  • Fresh basil and mint
  • Kosher salt and freshly cracked black pepper to taste

For the tahini ranch

  • 1 lemon juiced
  • 1 cloves garlic minced
  • 1 shallot finely chopped
  • 1 tbsp ketchup
  • 1 tbsp tahini
  • 1/3 cup olive oil
  • salt and pepper

INSTRUCTIONS

Combine the vegetable oil with the seasoning. Place the chicken in a large zip top plastic bag and add the marinade, give the chicken a little massage and place it in the refrigerator to marinate for about an hour.

Heat a large skillet, remove the chicken from the marinade and cook the chicken for 6 minutes on each side depending on thickness,  until it is cooked thru. Remove the chicken from the heat and let rest for 10 minutes on a plate. Slice the chicken and set aside. Whisk the ingredients for the tahini ranch together.

On a large platter arrange the salad greens, top with the avocado,  cucumber,  watermelon,  feta, bacon, onion and chicken. Sprinkle with herbs and pistachios. Serve with tahini ranch.

Enjoy!

 

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