Marinated Chicken, Melon and Heirloom Tomato Salad – Recipe!

School is in back in full swing for many, but let’s not forget that summer is still in session.  All the fresh produce is so vibrant at the local markets and this Marinated Chicken, Melon and Heirloom Salad captures just some of it in one big bowl.

Slicing up a melon into chunks as well as heirloom cherry tomatoes is the beginning of something wonderful.  All the fresh fruit of the season shines together with contrasting sweet and acidic notes.  Deep green arugula adds a bitter touch without overpowwering the fruit — just a simple highlight of additional freshness.

Marinated chicken adds protein and savory flavor to a summer salad and don’t skip the burrata cheese, it’s super creamy on the tongue.  I like to serve this salad mmediately after the chicken is tossed with the fruit and greens, in order to cherish the warm and cool conditions of all the ingredients.   Crispy bread that I toasted in the rendered chicken juices takes advantage of all that was left in the grill pan and is delicious served alongside.

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Ingredients

1 1/4 pounds boneless skinless chicken thighs

2/3 cup olive oil – divided

2 teaspoons chili paste, calabrian or sambal

zest and juice of 1 lemon

1 cantaloupe

1 pint heirloom cherry tomatoes

1 1/2 cups fresh arugula

1 ball burrata cheese, about 4 ounces

salt and pepper

(Serves 4)

To Prepare:

1. In a large bowl, add 1/3 cup olive oil, chili paste and zest of lemon, stir.  Add 1 teaspoon salt and 1/4 teaspoon black pepper, then add chicken and toss to coat.  Place in refrigerator to marinate for at least 2 hours, up to overnight.
2. Slice cataloupe, then dice into large chunks.  Slice tomatoes in half or quarter, if large.  Toss cantaloupe and tomatoes into serving bowl.  Squeeze 1/2 lemon over top and toss.
3. Store bowl of fruit in refrigerator until ready to grill chicken, no longer than 1 hour.  Remove chicken from marinade and grill in hot pan or outdoors until crispy and cooked through, about 15 minutes.  Sprinkle chicken with salt and pepper.
4. Add arugula to fruit and squeeze remaining 1/2 lemon over top and 1/3 cup olive oil.  Toss to combine.
5. Slice chicken into large pieces and add to bowl.  Toss to combine.
6. Shred burrata over top and serve with toasts.  Enjoy!