Tropical Chicken and Watermelon Salad

  • Yield 4 servings

Using a rotisserie chicken makes this a quick and healthy weeknight meal.


1 tablespoon canola oil
1/2 fresh cut pineapple
1 large red pepper, chopped
1 mango, chopped
1 large garlic clove, chopped
2 cups precooked rotisserie chicken without skin, chopped
1/4 teaspoon salt
1 tablespoon curry powder
1 package instant brown rice, cooked according to package directions
Watermelon Salad:
4 cups cubed watermelon
1/4 Vidalia onion, sliced thinly
1/3 cup fresh cilantro, roughly chopped (optional)
2 tablespoons rice wine vinegar
1/8 teaspoon salt
1 1/2 teaspoons canola oil
Minty Greek Yogurt:
1/2 cup fat-free Greek yogurt topped with:
1 teaspoon sugar
1/2 teaspoon fresh mint


  1. To make the chicken: Heat oil in large non-stick sauté pan; add pineapple, red pepper, mango and garlic. Cook for about five minutes until slightly softened. Add chopped chicken, salt and curry powder and cook until hot. Serve over cooked rice.
  2. To make the salad: Combine watermelon, onion and cilantro in a serving bowl. In a small bowl, whisk together vinegar, salt and oil.
  3. To make the yogurt: Combine all ingredients; mix well.
  4. To serve: Pour dressing over salad and serve with chicken and Minty Greek Yogurt.

Recipe courtesy of  Produce for Kids



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