Summer Chopped Chicken Salad
with cantaloupe / pistachios / feta
This summery salad (last featured in 2019) is perfect for a hot day. Fresh cantaloupe might sound like an unusual ingredient to add to a salad, but it provides a cool, slightly sweet note to balance out the other ingredients.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Vinegar, red or white wine - 2 Tbsp
- Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
- Honey - 1 Tbsp
- Oil, olive - 4 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Honey - 2 Tbsp
- Lime juice - 1 Tbsp
- Chicken thighs, boneless and skinless - 1 1/2 lbs
- Prosciutto (opt) - 2 oz , chopped
- Lettuce, romaine - 2 hearts , chopped
- Cucumbers - 10 oz , chopped
- Cheese, feta - 5 oz , cubed
- Green onions - 2 stalks , chopped, green and white parts combined
- Cantaloupe - 10 oz , cubed
- Honey Lime Chicken (ingredients listed separately) - 1 1/2 lbs , chopped
- Pistachios, shelled - 1/4 cup
Choose Cooking Method
Prep
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Make marinade - Combine soy sauce, honey (portion for chicken), and lime juice. (Can be done up to 5 days ahead)
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Marinate chicken - (Get grill heating when chicken is nearly finished marinating.) Combine chicken with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 hours.
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Make vinaigrette - Whisk together vinegar, mustard, and honey (portion for vinaigrette). Add oil while whisking. (Can be done up to 5 days ahead)
-
Prosciutto - Prep as directed. (Can be done up to 3 days ahead)
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Lettuce / Cucumbers / Feta / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
-
Cantaloupe - Cube cantaloupe.
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Make
-
Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
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Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
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Place chicken over direct heat. Sear on both sides until lightly charred. Move to indirect heat and continue cooking until chicken reaches 165F / 74C degrees, 5 to 8 minutes.
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Let chicken rest, covered, for 5 minutes, then slice.
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Assemble salads by forming a bed of lettuce. Top lettuce with prosciutto, chicken, cucumbers, feta, white and green parts of onions, cantaloupe, and pistachios. Add vinaigrette until dressed to your liking. Enjoy!
Prep
-
Make marinade - Combine soy sauce, honey (portion for chicken), and lime juice. (Can be done up to 5 days ahead)
-
Marinate chicken - Combine chicken with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 hours.
-
Make vinaigrette - Whisk together vinegar, mustard, and honey (portion for vinaigrette). Add oil while whisking. (Can be done up to 5 days ahead)
-
Prosciutto - Prep as directed. (Can be done up to 3 days ahead)
-
Lettuce / Cucumbers / Feta / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
-
Cantaloupe - Cube cantaloupe.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
-
Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken and sear until both sides are deep golden brown, ~3 minutes on each side. Reduce heat to low and cover pan with a lid or foil. Continue cooking until chicken reaches 165F / 74C degrees, 5 to 8 minutes.
-
Let chicken rest, covered, for 5 minutes, then slice.
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Assemble salads by forming a bed of lettuce. Top lettuce with prosciutto, chicken, cucumbers, feta, white and green parts of onions, cantaloupe, and pistachios. Add vinaigrette until dressed to your liking. Enjoy!
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