Juicy grilled chicken, sweet watermelon, crisp greens, and a zesty lime dressing. Fresh, filling, and super easy.
This salad hits every craving—sweet, savory, fresh, and light but still satisfying.
It’s my go-to when I want something healthy but not boring.
The combo of grilled chicken and watermelon might sound a little unusual, but once you try it, you’ll see why it works.
It’s kind of like a summer party in every bite.
⏱ Servings + Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
💛 Why I Love This Recipe
I started making this salad when I had leftover grilled chicken and a watermelon that needed eating. Tossed it together with some greens, a quick lime dressing, and boom—it became a regular on my lunch and dinner rotation. It’s one of those meals that’s light but still keeps you full.
Why I keep coming back to it:
- Fresh and packed with flavor
- Quick to prep and perfect for leftovers
- Sweet + salty + tangy = the dream combo
- Looks beautiful on the plate
- Great for meal prep or last-minute meals
💪 Macros (Per Serving – Approximate)
- Calories: 310
- Protein: 28g
- Fat: 15g
- Carbs: 18g
- Fiber: 3g
- Sugar: 12g
🧠 Why This Recipe Works (Quick Science)
- Grilled chicken brings savory protein that balances the natural sugar in watermelon.
- Acid from lime juice cuts through the richness of the chicken and wakes up the whole salad.
- Olive oil helps emulsify the dressing and coat everything evenly.
- Fresh herbs (like mint or basil) add brightness and make the flavors pop.
🛒 What You’ll Need
- 2 grilled chicken breasts, sliced
- 3 cups seedless watermelon, cut into 1-inch cubes
- 4 cups mixed salad greens (like arugula, spinach, or romaine)
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp honey
- Salt and black pepper to taste
- Optional: a few mint leaves for garnish
🔪 Tools You’ll Need
- Grill pan or skillet
- Cutting board + sharp knife
- Mixing bowl
- Tongs or salad servers
- Small whisk or fork for dressing
💡 Pro Tips
- Use cold watermelon – It adds a crisp, refreshing contrast to the warm chicken.
- Don’t overdress the salad – Just enough to coat everything is perfect.
- Use leftover chicken – Makes this salad even faster to prep.
- Slice the chicken thinly – It mixes better into the salad and picks up more flavor.
- Layer ingredients – For the prettiest presentation and even flavor in each bite.
🔁 Substitutions & Variations
- Swap feta for goat cheese or mozzarella balls.
- No lime? Lemon works just fine.
- Add avocado for creaminess.
- Use grilled shrimp or tofu instead of chicken for a twist.
- Add nuts or seeds for extra crunch—like almonds or pumpkin seeds.
⏳ Make-Ahead Tips
- Grill the chicken ahead and store in the fridge for up to 3 days.
- Cube the watermelon in advance and keep it chilled.
- Make the dressing and store it in a sealed jar until ready to use.
- Assemble everything just before serving for the best texture.
⚠️ Common Mistakes
- Using warm chicken and cold greens – It wilts the greens fast. Let the chicken cool slightly first.
- Over-mixing the salad – Toss gently so the watermelon doesn’t break down.
- Adding too much dressing – Keep it light so the flavors shine.
🍽 What to Serve With
- Grilled corn on the cob
- Toasted pita or flatbread
- Iced tea or citrus sparkling water
- Cold pasta salad
- Chilled white wine or rosé
🥗 How to Make Watermelon Chicken Salad
Step 1: Grill or Slice the Chicken
If not already cooked, grill or pan-sear 2 chicken breasts with a little salt and pepper until cooked through (165°F internal temp). Let them rest, then slice thinly.
Step 2: Cube the Watermelon
Cut 3 cups of seedless watermelon into 1-inch chunks.
Step 3: Make the Lime Dressing
In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, and a pinch of salt and pepper.
Step 4: Assemble the Salad Base
In a large bowl, add 4 cups of mixed salad greens and the cubed watermelon.
Step 5: Add Chicken and Feta
Top with sliced grilled chicken and 1/4 cup crumbled feta cheese.
Step 6: Drizzle and Toss
Drizzle the lime dressing over the salad and gently toss everything together. Add mint leaves on top if using.
Step 7: Serve and Enjoy
Transfer to a serving bowl or plate and enjoy right away!
🧊 Leftovers & Storage
- Best eaten fresh, but can be stored for 1 day in the fridge.
- Keep the dressing separate if storing to avoid soggy greens.
- Chicken and watermelon can be prepped ahead and stored separately.
❓ FAQ
Can I use rotisserie chicken?
Yes! It’s a great time-saver and tastes delicious cold.
Can I use bottled dressing instead?
You can, but the lime-honey combo really makes this salad pop. Try it once—it’s worth it.
Can I make it dairy-free?
Sure! Just skip the feta or use a dairy-free cheese.
Can I add grains?
Absolutely. Try cooked quinoa or couscous to bulk it up.
🥄 That’s a Wrap
This Watermelon Chicken Salad is everything I want in a quick, healthy meal—fresh, bright, and full of flavor. It’s great for summer lunches, quick dinners, or anytime you want something satisfying without the heaviness. Give it a try and let me know how it goes in the comments! 🍉🥗🍗