Strawberry Watermelon Chicken Salad

The below photo is my lunch at Saffron, the best little Thai place ever. Me and this salad have had a thing going on for years. I LOVE it. I go to Saffron every time I’m in SD, it’s hard for me not to. Recreating this so I could make it all summer as been on my list for a while.

It’s all about the dressing (not one drop of oil in this dressing, seriously I promise) and the freshest, ripest ingredients. The soft crunch of the juicy watermelon, super sweet strawberries, extra crunchy jicama, tender chicken meat shredded thin all covered in the most amazing citrus dressing. Oh the greens, lets not forget the greens, spicy arugula and fresh mint, torn or cut in a fancy chiffonade and then topped with some roasted sunflower seeds or pumpkin seeds. Summer on a plate. Here is how you do it.

Citrus Dressing, not one drop of oil in this dressing, seriously, really, promise!

Dressing

Makes 1/2 cup

1/2 teaspoon salt

2 cloves garlic pressed, using a garlic press

2 to 3 Thai Bird Chilies or 1 to 2 Serrano Chilies, minced with or without seeds

2 teaspoons fish sauce

2 tablespoons agave syrup

2 tablespoons lime juice

2 tablespoons lemon juice

6 tablespoons orange juice

Combine all in a jar with tight fitting lid, shake to mix well, reserve for later.

Now lets get our prep on, here is what you will need.

Makes 4 servings

8 to 10 strawberries, sliced thinly to make 2 cups

2 cups watermelon cut into sticks

2 cups shredded chicken breast meat, grill yourself or use an already cooked rotisserie chicken from the market

1/2 cup citrus dressing

12 to 15 mint leaves, torn or chiffonade

12 to 15 arugula leaves torn or chiffonade

1/2 cup roasted sunflower seeds or pumpkin seeds

Jicama, cut into sticks/julienne hold in water until ready to serve.Slice strawberries in thin slices.Slice the watermelon same way you did the jicama.

Grill some chicken breasts Clean and chop the mint and arugula, have all your items ready to toss for service.  Put the strawberries, watermelon and chicken breast in a mixing bowl. Toss gently, add dressing and toss again with the mint and arugula.  Transfer to service dish and garnish with roasted sunflower seeds.Enjoy this guilt free and delish meal!

I hope everyone is enjoying the bounty at the farmers markets this summer, I sure am. I finally found lemon cucumbers!

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