Monday, August 11, 2014

Balsamic Watermelon Chicken Salad

Cook's notes: Fire up the grill for another easy summer dish. You have the sweetness of watermelon with balsamic glaze, savory seasoned chicken, crunch of almonds and freshness of spinach. Pair with artisan bread and a light white wine such as Chardonnay, Riesling  or a Saugivon Blanc.  Raspberry, Strawberry, Pomegranate or Cranberry Balsamic are other substitutions for plain balsamic vinegar. 
recipe adapted from and
serves 4
  • 1lb.  boneless skinless chicken breasts
  • 1 cup good quality balsamic vinegar
  • 3 tsp. savory seasonings (I used a spice mix combination from the co-op)
  • 1-2 TB. Extra Virgin Olive Oil
  •  4-6 cups baby spinach greens
  • 1-2 cups cucumber, cut into chunks
  • 1-2 cups yellow tomatoes, cut in chunks and patted dry on paper towel
  • 5 large watermelon slices
  • 7 asparagus spears
  • 2-3 TB. crumbled feta cheese 
  • Pour balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer 15 minutes or until balsamic vinegar is reduced by half and starting to become syrupy.  
  • Season chicken, drizzle with olive oil and add a splash of balsamic vinegar reduction.
  • Grill 12 minutes a side, let meat rest 5 minutes and cut into cubes.
  • Grill watermelon slices 2 minutes a side, remove and cut into chunks.
  • Place asparagus and tomatoes on foil, drizzle with olive oil and a splash of balsamic vinegar. Grill until crisp tender. 
  • To assemble: lay spinach greens on bottom,add chicken cubes, asparagus spears cut in half, tomato chunks, watermelon and cucumber cubes, feta and almonds. Drizzle balsamic vinegar over the top.  
I came across this interesting book of modern poems recently.The title grabbed my interest. It is organized into 15 sections of loosely related works. A black and white photo hinting at the topic precedes each section. Some of the topics covered include cats, science and sense of place. Many poets are represented, from children's poets like Eve Merriam and Maxine Kumin to adult poets like Ezra Pound and William Carlos Williams. Although most of the poems are short and unrhymed, they express a wide variety of moods and should appeal to older children, teens and adults. Check it out next time you're at a local bookstore. 
One of my favorites... 

How to Eat a Poem
Don't be polite.

Bite in.
Pick it up with your fingers and lick the
juice that may run down your chin.
It is ready and ripe now, wherever you are.

You do not need a knife or a fork or a spoon
or plate or napkin or tablecloth.

For there is no core
or stem
or rind
or pit
or seed
or skin
to throw away.

by Eve Merriam

1 comment:

  1. You always have the most interesting recipes. I'd like to dine often at your table. Now if only I could get the husband to try dishes like the one featured here today.

    Love that poem.