Chicken Watermelon Salad
This is a very basic, quick and versatile salad, delicious when you have leftover grilled or roasted chicken.
It shines on its own with some crusty bread, on a bed of greens, or enjoy with crispy flatbread, pita or wrapped in a soft tortilla.
1½ - 2 c. diced or torn cooked chicken
2 c. diced watermelon (seedless or seeds removed)
2-3 Tbsp. very thin slivered red or sweet onion
1 c. diced celery, including leaves
1 Tbsp. olive oil
1-2 Tbsp. finely chopped/snipped fresh mint
Combine and enjoy! Best if you allow salad to sit for 20-30 minutes before serving so that flavors blend nicely; eat the day you make it.
Recipe created or adapted by Liz Talley, Urban Graze
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