Spicy Seared Chicken with Watermelon Spinach Salad

By on May 30, 2018

This salad is a riot of temperatures, textures and flavours that work really well together.

Serves 2

For the Chicken
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra-virgin olive oil

Make the Chicken
Place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flatten to a ¼-inch thickness. (You can ask your butcher to do this for you.) Combine the pepper flakes, garlic powder, salt, and pepper in a small bowl. Sprinkle the seasoning over the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 8 minutes. Place the chicken on a cutting board and let rest for 5 minutes. Thinly slice the chicken.

For the Salad
4 cups baby spinach
2 cups chopped watermelon
¼ cup finely chopped shallot
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon black pepper
¹⁄³ cup roasted salted pistachios, chopped

Make the Salad
Combine the spinach, watermelon, and shallot in a large bowl. Drizzle with the olive oil and vinegar. Sprinkle with the salt and black pepper. Toss the salad to coat with the dressing. Arrange the salad on two serving plates. Top with the sliced chicken, sprinkle with the pistachios, and serve.

Excerpted from “The Whole30 Fast & Easy” by Melissa Hartwig. Copyright © by Thirty & Co., LLC. Photography © 2017 by Ghazalle Badiozamani. Published Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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