Chicken with watermelon salsa
Makes 4 servings
- 4 (4 oz.) skinless chicken breasts, cooked and cooled
- 2 Tbsp. olive or canola oil
- 1 Tbsp. steak seasoning
- 1 cup diced fresh watermelon
- 1 cup diced cucumber
- 1 cup chopped walnuts or pecans
- 1 cup crispy cooked bacon, crumbled
- Zest of 1 lime
- Juice of 1 lime
- 1 head leaf lettuce
- 4-6 oz. crumbled feta cheese, if desired
In a large sauté pan, heat oil over medium heat. Place four chicken breasts in pan and season to taste with steak seasoning. Cook until internal temperature reaches 165 degrees, about 10-15 minutes. Set aside to cool.
Prepare watermelon salsa by combining watermelon, cucumber, nuts, and bacon. Gently toss and set aside.
Plate cooled chicken breast on leaf lettuce and cover with ¼ cup salsa. Crumble ¼ cup feta on top and sprinkle with lime zest. Finish by squeezing remaining lime juice over entire plate.
*Note: to keep salsa from appearing soggy and losing its crunch, add feta, nuts and bacon to melon and cucumber right before plating entrée.
Nutritional analysis: 560 calories, 40 g fat, 42 g protein, 10g carbohydrate, 3 g fiber, 760 mg sodium