Crunchy Chicken Salad & Watermelon, Feta & Basil Salad

I woke up Saturday morning to a chilly, foggy city. Alanna and I decided to escape to warmer climates – her parent’s house in Saratoga. We spent the day lounging on her back patio, going for a walk around her neighborhood, driving to the grocery store, sipping wine in the sunshine…ahh suburbia.

The weather called for summer salads. Super easy, and great served chilled.

Crunchy Chicken Salad

2 chicken breasts
2 stalks of celery, chopped
large handful of grapes, halved

¼ cup toasted pecans
¼ cup dried cranberries/dried cherries
1 cup plain Greek yogurt
dash of cayenne

2 teaspoons lemon juice
salt & pepper

Preheat oven to 375. Rub chicken with olive oil and sprinkle with salt and pepper. Bake chicken for 15-20 or until cooked through. When chicken has cooled, chop into 1” cubs and place in large bowl. Add remaining ingredients to the bowl and stir to combine. Chill until ready to eat and serve over bed of arugula or in a sandwich.

Watermelon, Feta & Basil Salad

½ watermelon, cubed
handful of basil, chopped
1-2 ounces of feta, crumbled
1 cup cherry tomatoes, halved
¼ cup balsamic vinegar
1 tablespoon lemon juice

2 tablespoons olive oil

Salt & pepper

Red pepper flakes

Combine watermelon, basil, feta and tomatoes in a large bowl. In a cup, whisk vinegar, lemon juice, oil, and spices together. Drizzle over salad.