Grilled Chicken with Watermelon and Arugula Salad
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 2 | RANGER® Free Range Boneless Skinless Chicken Breasts | | 1/2 oz | Extra Virgin Olive Oil | |
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Cooking tools:
- Grill
- Instant-read thermometer
- Fine-mesh sieve
- Pastry brush
- Pepper mill
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 RANGER® Free Range Boneless Skinless Chicken Breasts
- 1/2 oz Extra Virgin Olive Oil
- Kosher Salt
- Pepper
- Salad
- 4 cups cubed watermelon
- 1/3 cup thinly sliced red onion
- 2 tbsp chopped fresh mint
- 1 5 oz package baby arugula
- 1/4 cup toasted almonds
- 4 oz crumbled goat cheese
- 1/4 cup raspberries
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp raspberry or red wine vinegar
- 1/2 tsp sugar
- 6 tbsp olive oil
- Salt
- fresh ground pepper
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