Date added: July 3, 2008
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
1- Place
2- In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces. Toss to coat. Thread chicken onto bamboo skewers alternating chunks of
3- Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.
4- Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper. Stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
| Per serving | % Daily Value* |
| Calories 497 | 25% |
| Fat 31g | 48% |
| Cholesterol 99mg | 33% |
| Sodium 1,667mg | 69% |
| Carbohydrates 25g | 25% |
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