We love this grilled chicken watermelon salad! Blackened grilled chicken, arugula, watermelon, cucumbers, feta and pistachios drizzled in a watermelon vinaigrette. Super delicious for summer!
Summer salads are my favorite, and this blackened chicken watermelon salad checks all the boxes: bold flavor, satisfying texture and an easy weeknight meal that feels special.
The contrast of smoky, charred chicken with sweet, juicy watermelon is what makes this salad so memorable. Add peppery arugula, crisp cucumbers, salty feta and crunchy pistachios, and you have a bright plate that’s perfect for hot weather.
I first fell for grilled chicken and watermelon together years ago and have made many variations since. This version uses blackened chicken on the grill for a deep, smoky crust—serve it warm on top of the salad for a wonderful contrast.
I started making a simple watermelon vinaigrette after discovering a bottled version and realized how easy and delicious homemade vinaigrette can be. It’s bright, slightly sweet and incredibly refreshing. I like to blend watermelon and strain it to get clear juice, then turn that into a classic vinaigrette with red wine vinegar, lime, honey, garlic and olive oil.
There are other dressings that work well with this salad too—a chili-lime vinaigrette adds a welcome kick—but the watermelon vinaigrette is my go-to for a true summer vibe.
About the chicken and prep
I prefer blackened chicken on the grill for maximum flavor. Pound the breasts to an even thickness so they cook evenly, season generously with smoked paprika, oregano, garlic and onion powders, salt, pepper and a pinch of crushed red pepper, then grill until cooked through. Leftover grilled chicken also makes a great make-ahead protein for salads, quesadillas or quick pasta dishes.
What makes this salad special
- Arugula: peppery and crisp as the base; you can swap other greens if you prefer.
- Warm blackened chicken: served warm for contrast, though cold works fine too.
- Watermelon: sweet and juicy for refreshing bites.
- Cucumbers: cool and slightly crunchy to balance the textures.
- Feta: crumbled feta adds salty creaminess; goat cheese works too.
- Pistachios: for buttery crunch and a pop of color.
- Watermelon vinaigrette: light, bright and slightly sweet—ties everything together.
The vinaigrette is straightforward: puree watermelon, strain to get the juice, measure out about 1/4 cup of juice for the dressing, then whisk or blend with red wine vinegar, lime juice, a touch of honey, minced garlic, salt, pepper and olive oil until emulsified. The melon provides natural liquid, so no extra water is necessary. The leftover juice is delicious on its own or in cocktails.
This salad is one I make all summer long—it’s light but filling, colorful and full of contrasting flavors and textures. Perfect for a weeknight dinner, backyard meal or potluck.
Grilled Chicken Watermelon Salad
Blackened Chicken Watermelon Salad
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Ingredients
salad
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt and pepper
- 1/2 teaspoon crushed red pepper
- 8 ounces baby arugula greens
- 2 cups cubed watermelon
- 2 mini cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped roasted, salted pistachios
watermelon vinaigrette
- ½ to 1 cup cubed watermelon
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- kosher salt and pepper
- 1 garlic clove, minced
- ½ cup extra virgin olive oil
Instructions
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Preheat the grill to high.
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Pound the chicken breasts to an even thickness if needed. In a bowl, whisk smoked paprika, oregano, garlic powder, onion powder, a generous pinch of salt and pepper and the crushed red pepper. Rub the seasoning over both sides of the chicken.
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Grill the chicken directly on the grates about 5 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for 10 minutes while assembling the salad.
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Place arugula in a bowl and season with a pinch of salt and pepper. Top with watermelon, cucumber, feta and pistachios. Slice or chop the grilled chicken and arrange on top. Drizzle with watermelon vinaigrette and serve.
watermelon vinaigrette
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Blend the watermelon until smooth, then strain through a fine mesh sieve to collect the juice. Measure ¼ cup of juice for the dressing; save the rest to drink or use elsewhere.
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In a blender or with a whisk, combine ¼ cup watermelon juice, red wine vinegar, lime juice, honey, a pinch of salt and pepper, minced garlic and olive oil. Blend or whisk until emulsified. Refrigerate and shake or whisk before using.
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Perfect bite!!