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Watermelon, feta, and grilled chicken salad on a white plate with a white background.

Watermelon, Feta, and Grilled Chicken Salad

  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Mixed
  • Cuisine: American


Watermelon, feta, and grilled chicken salad: a simple, satisfying summer meal. Salty and sweet, this salad is garnished with basil and pumpkin seeds. Gluten-free.


  • 1/2 cup crumbled or cubed feta
  • 6 tablespoons white balsamic
  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, thinly sliced
  • 2 cups loosely packed basil leaves, thinly sliced
  • 4 cups watermelon, cubed
  • 8 oz baby arugula
  • 4 small boneless, skinless chicken breasts, grilled
  • 1/3 cup roasted pumpkin seeds
  • extra balsamic vinegar for drizzling, optional


  1. In a large bowl, mix together the feta, white balsamic vinegar, and extra virgin olive oil.
  2. Add the red onion, basil, and watermelon cubes. Toss to coat. (At this point, you can store the mixture covered in the fridge for several hours until ready to serve).

  3. When ready to serve, add the baby arugula and gently toss again.

  4. Top with sliced grilled chicken breast and garnish with roasted pumpkin seeds. Drizzle with a little extra balsamic, if desired.

Keywords: watermelon salad, watermelon feta salad, easy watermelon salad