Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin strips
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups seedless watermelon, cubed into 1-inch pieces
  • 3 cups baby arugula or spring mix
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh mint leaves, torn
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • pinch of salt
  • pinch of pepper

Instructions:

  1. Pat the chicken strips dry with paper towels. Toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper.
  2. Heat a cast iron skillet or grill pan over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
  3. Cube the watermelon and thinly slice the red onion. Place the arugula in a large bowl, then layer the watermelon and red onion on top. Gently fold in the torn mint leaves.
  4. Combine the extra virgin olive oil, balsamic vinegar, lime juice, and honey in a small jar. Shake vigorously or whisk until the mixture is thick and glossy. Taste and adjust the salt and pepper.
  5. Arrange the rested chicken on top of the salad base and drizzle with the balsamic vinaigrette immediately before serving.