Wild Summer Salad
Simple Chicken & Arugula Salad with Watermelon, Mint and Feta Cheese
Hey there—Alyson here, Abel’s paddleboard co-pilot.
When it’s 100 degrees outside, it feels better to skip the stove and go for something simple and fresh.
Mint is in season right now, so if it’s growing in your garden, you likely have a ton of it.
If not, it’s cheap at the farmer’s market. So buy a bundle and what you don’t use making this creamy dairy-free Mint Chip Ice Cream, throw together with chicken and watermelon for a satisfying salad in minutes.
Mint is totally underrated.
Not only does it make your taste buds pop, mint aids in digestion, lightens your mood, soothes headaches, helps clear up acne and can even help with weight-loss.
Studies show that just the smell of fresh mint gives you a quick energy boost.
The easy leftover grilled chicken and avocado add protein and healthy fat to fill you up and keep you in fat-burning mode.
And like Abel says, “Salads are the ultimate man food because you just throw a bunch of stuff in a bowl and eat it.”
From our picnic table to yours, we hope enjoy this summer salad.
Wild Summer Salad
Serves: 2 - 4 | Prep time: 10 minutes
Ingredients
2 cups cooked chicken breast, shredded
1 large bunch of Arugula
1 avocado, peeled and chopped
3 tablespoons mint leaves, chopped
½ red onion, chopped
2 cups watermelon, chopped
½ cup walnuts, chopped
feta cheese (optional)
¼ cup balsamic vinegar
¼ cup olive oil
Salt and pepper to taste
Directions
Toss chicken, arugula, avocado, mint, onion, watermelon and walnuts together in a large bowl.
Sprinkle feta cheese over the top (if using).
Salt and pepper to taste.
In a small bottle, combine balsamic vinegar and olive and shake. Add to salad, as needed.
Serve.
