The sweet-tart combo of watermelon and raspberries raises the bar on the iconic Italian Caprese salad, a mixture of tomato, mozzarella, and basil. By including grilled chicken, you’ve essentially created more of a stand-alone meal.
Go the extra mile and grill some watermelon, which makes it meatier. Just lightly grease a few slabs of watermelon, grill on medium for about 3 minutes per side, and then chop.
1 lb (450 g) boneless, skinless chicken thighs
8 cups (2 L) salad greens
2 medium tomatoes, preferably heirloom, sliced into 1/2 in (1.25 cm) wedges
2 cups (500 mL) watermelon, cut with a melon baller
1 cup (250 mL) raspberries
2 oz (57 g) bocconcini or torn pieces of fresh mozzarella
1/3 cup (80 mL) sliced basil
3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) chopped shallot
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1/4 cup (60 mL) sliced almonds
Preheat grill to medium-high and grease grill grate. Season chicken with salt and pepper, if desired, and place on grill. Heat for 5 minutes per side, or until an internal temperature of 165 F (74 C) is reached. Remove from heat and let rest for 10 minutes before thinly slicing.
On serving plates or in bowls, arrange salad greens, chicken, tomato, watermelon, raspberries, cheese, and basil. Whisk together oil, vinegar, shallot, garlic, salt, and pepper. Drizzle dressing over salad and top with almonds.