Serves 4
45 min
Spiced Chicken, Corn, and Watermelon Salad
Recipe GLPRc21861b6ae0f83
A vibrant and refreshing salad combining tender spiced chicken with sweet watermelon, charred corn, and crisp vegetables over a bed of leafy greens, finished with a rich balsamic glaze. The warm spices—cumin, paprika, and a hint of cinnamon—complement the cool, juicy components perfectly for a balanced dish that works as a light lunch or satisfying dinner.
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Ingredients
1/2 cup balsamic vinegar
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/4 tsp. chile powder
1/4 tsp. kosher salt
1/4 tsp. black pepper
Pinch of ground cinnamon
1 lb. boneless, skinless chicken breast
2 tsp. cooking oil
2 ears corn, kernels cut from the cob
6 cups baby kale or romaine lettuce
1 cup cucumber, chopped
1 cup tomato, chopped
2 cups watermelon, chopped
1/4 cup fresh cilantro, chopped
1/4 cup green onions or red onion, chopped
Directions
In a small saucepan, bring the balsamic vinegar to a gentle simmer over medium heat. Allow it to reduce for 15–20 minutes, stirring occasionally, until it becomes thick and syrupy. Once thickened, remove from heat and set aside to cool slightly.
While the vinegar reduces, combine the smoked paprika, cumin, chile powder, kosher salt, black pepper, and cinnamon in a small bowl. Mix well to form an even spice blend.
Pat the chicken breast dry with paper towels. Rub the spice blend generously on both sides of the chicken, coating evenly.
Heat a large skillet over medium-high heat. Add the cooking oil and let it heat until shimmering.
Place the seasoned chicken breast in the hot skillet and cook for 4–5 minutes without moving it, until the bottom is browned and seared. Flip and cook the other side for another 4–5 minutes until the internal temperature reaches 165°F and the chicken is cooked through. Transfer to a cutting board and let rest for a few minutes, then slice or chop into bite-sized pieces.
Add the corn kernels to the same skillet in a single layer. Let them cook undisturbed for about 1 minute until they begin to brown. Toss and continue cooking for another 1–2 minutes until the corn is lightly charred and just tender. Remove from heat.
Place the kale or romaine lettuce in a large salad bowl. Add the chopped cucumber, tomato, watermelon, cilantro, and green onions (or red onion). Toss gently to combine.
Divide the salad among four serving plates or bowls. Top each portion with sliced chicken and the charred corn. Drizzle generously with the reduced balsamic glaze and serve immediately.
