Watermelon and Arugula Chicken Salad

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Watermelon and Arugula Chicken Salad Recipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad.

Serves 4 (serving size: about 2 1/2 cups)


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4 cups cubed fresh watermelon
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh mint
1 (5-ounce) package arugula
1/4 cup sliced almonds, toasted
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Hands-on: 14 Minutes
Total: 14 Minutes

1. Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

Created date

April 2016

Nutritional Information

Calories 238
Fat 12.1 g
Satfat 1.7 g
Monofat 7.6 g
Polyfat 1.9 g
Protein 20 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 50 mg
Iron 1 mg
Sodium 445 mg
Calcium 96 mg
Sugars 11 g
Est. Added Sugars 0 g