WATERMELON, TUNA, AND FETA SALAD
GRILLED CHICKEN WITH WATERMELON SALSA
Juicy watermelon, protein-packed tuna, and fresh feta cheese are the building blocks of this simple summer salad.
PREP TIME 20 MIN. – COOK TIME 0 MIN. READY IN 20 MIN. – SERVINGS 4
1 cucumber 1 red onion ¼ cup red wine vinegar 2 (5 oz) cans water-packed tuna 2 tbsp extra virgin olive oil 1 (10 oz) pkg
watermelon chunks 1 (0.75 oz) pkg basil ½ cup Kalamata olives ½ cup crumbled feta 1 lemon
This easy grilled chicken has a hint of spice that complements fresh, bright watermelon salsa. Impress your guests at your next barbecue with this taste of summer.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 8
2 lbs boneless skinless chicken thighs 3 tbsp olive oil 2 tsp chili powder 2 tsp garlic powder 2 tsp cumin
STEP 1 Halve the cucumber lengthwise and cut into slices. Halve and slice the onion. In a bowl, mix the cucumber and onion with the vinegar. Season with salt (in moderation) and pepper to taste. Let it sit for at least 10 min. STEP 2 Meanwhile, drain the tuna and flake with a fork. Mix with 1½ tbsp olive oil and season with pepper. Cut the watermelon chunks into smaller cubes. Remove stems from basil and add to the salad bowl along with the tuna, watermelon, olives, and feta. Juice lemon. Toss salad gently with remaining olive oil and juice from lemon. Season to taste.
Tip Serve with sliced and toasted ciabatta.
Per serving: 269 calories, 15g fat, 5g saturated fat, 46mg cholesterol, 604mg sodium, 13g carbohydrate, 2g fiber, 8g sugar, 21g protein
on the grill Watermelon is delicious grilled. Sprinkle with a bit of olive oil, salt, and pepper. Grill for 1½ min. per side.
Put it
Add a drizzle of honey before serving.
¼ tsp cayenne 2 (10 oz) pkgs watermelon chunks 1 (0.75 oz) pkg fresh mint 1 lime
STEP 1 Set a grill to medium-high heat. Place the chicken thighs in a large bowl and coat with 2 tbsp olive oil. Mix together chili powder, garlic powder, cumin, cayenne, salt (in moderation), and pepper. Toss spice mix with chicken. Cook chicken over hottest part of the grill for 3 min. on each side or until grill marks form. STEP 2 Lower heat and cook for an additional 10–12 min., or until an internal thermometer reads 165°F when inserted into the thickest part of the flesh. For best results allow chicken to rest, loosely covered with foil, for at least 10 min. STEP 3 While chicken cooks, dice the watermelon into smaller cubes and place in a large bowl. Chop the mint and juice the lime. Add mint and lime juice to watermelon. Season with remaining olive oil, salt (in moderation), and pepper to taste. Serve chicken with watermelon salsa.
Per serving: 157 calories, 8g fat, 1g saturated fat, 65mg cholesterol, 74mg sodium, 8g carbohydrate, 1g fiber, 5g sugar, 14g protein
JUNE/JULY 2017 69
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