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Watermelon Picnic Chicken Salad

Ensalada refrescante de pollo y sandía


  • 8 oz chicken breast
  • 1 cup cherry tomatoes
  • 1 cup watermelon cubed
  • 1 cup arugula
  • 1 cup spinach
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 2 tbsp cilantro chopped
  • Salt and black pepper
  • Lemon juice



In a medium-sized frying pan on medium heat, add olive oil, garlic, salt, black pepper, and chicken. Cook the chicken, cover, and reduce the heat. Turn the chicken once during the cooking time. Cook for 5 minutes per side.

In a small bowl, whisk together the lemon juice, garlic, cilantro, and oil. In a large bowl, lightly toss arugula, spinach, tomatoes, watermelon, and pine nuts. Serve warm chicken on top of the salad and dress with a mixture of lemon, garlic, and cilantro.

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