Iron Chef Melon: Herbed-Grilled Chicken with Watermelon-Feta Salad

Keeping with the watermelon theme; this particular recipe was from our Iron Chef Melon from last June. Kim Mackey made this recipe and it's very delicious. I made this all last summer and it's great with pork tenderloin as well as chicken. It has a wonderful herbed flavor and the diced watermelon with the feta works great to give it a little texture and coolness to the warm meat. It was probably my favorite dish of the night at that particular iron chef. Great pick, Kim!!

Herbed-Chicken Marinade:
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper 4 boneless
skinless chicken breasts no-stick spray

Watermelon Feta salad ingredients:
1 1/2 cups diced seedless watermelon
3/4 cup diced cucumber
1/4 cup coarsely chopped pitted kalamata olives
1/4 cup diced red onion
2 tablespoons reserved marinade
1/4 cup crumbled feta cheese

First gather all of the ingredients for the herbed-chicken into a bowl. Reserve about 2 tablespoons of your marinade for the watermelon-feta salad. Salt and pepper your chicken. Pour the marinade (along with the chicken) into a plastic zip-lock bag and marinate for an hour or so. While the chicken is marinating begin dicing the ingredients for your watermelon salad. Place all of the ingredients into a bowl along with the reserved marinade and place in the refrigerator. Get your grill to a heat of about 350 degrees and cook your chicken on each side for about 5 minutes. When chicken is ready remove from grill. Place some of the watermelon salad on top of your chicken and enjoy!

(Click here for printable recipe)