Strawberry Watermelon Salad Recipe

Prepare produce

Rinse and dry the spring mix thoroughly using a salad spinner or paper towels. Hull and thinly slice the strawberries. Cut the seedless watermelon into 1/2-inch cubes. Tear or slice the fresh mozzarella into bite-sized pieces. Tear basil leaves into small pieces.

Slice chicken

If your grilled chicken is warm, let it rest 3–5 minutes, then thinly slice across the grain into strips. If using pre-cooked or cold grilled chicken, slice thinly so pieces are easy to eat in a salad.

Toast almonds (optional)

In a small dry skillet over medium heat, add the sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.

Assemble salad

In a large bowl, combine the spring mix, sliced strawberries, watermelon cubes, torn mozzarella, and torn basil. Gently toss to combine. Add the sliced grilled chicken on top. Season lightly with the 1/2 tsp sea salt and 1 tsp freshly ground black pepper, then toss gently once more to distribute.

In a small bowl or jar, combine 3 tablespoons white balsamic vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake to dissolve the honey and mustard.

Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking (or add to jar, seal, and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or 1/2 teaspoon honey if you want it sweeter.

Just before serving, drizzle about half the dressing over the salad and gently toss to coat. Add more dressing to taste (you will likely use 3–4 tablespoons total). Sprinkle the toasted almonds (if using) and additional torn basil on top. Serve immediately.