Grilled Yogurt Marinated Chicken with Watermelon, Feta, and ArugulaSalad

This was a simple yet scrumptious recipe based on something I saw on The Chew.  I just altered the ingredients a little, and it was So delicious!  It was a hit with everyone and I'm making this watermelon salad a regular this summer.  And I don't even like watermelon!!!  But it was so good with the bite of the arugula and the saltiness of the feta, just a refreshing summer side.  Perfect for any quick weeknight meal or to entertain with at a backyard BBQ.  HOpe you get the chance to try it really soon!

Happy Cooking!
Sarah

Grilled Yogurt Marinated Chicken with Watermelon, Feta, and Arugula Salad
a new recipe based on http://beta.abc.go.com/shows/the-chew/recipes/Grilled-Marinated-Chicken-Breasts-Watermelon-Feta-Salad-Michael-Symon?printable=1
For the chicken:
2 lbs of chicken tenders
1 cup of greek yogurt (I used 2%)
the zest and juice of one orange
1 tsp salt
1/2 tsp chipotle pepper powder (add more if you like things really spicy, but I needed this to be kid friendly too...a little of this stuff goes a long way.  Much spicier than regular chile powder)
2 tsp corriander seeds, toasted and ground (I don't have a device to grind spices, so I just pounded it in a ziplock baggy with a rolling pin)
2 tsp ground cumin

3 cups of seedless watermelon, cubed
4 cups of baby arugula
1/2 cup feta
1/4 cup fresh mint leaves, chopped
3 scallions, chopped
1/4 cup extra virgin olive oil
3 T red wine vinegar
salt and pepper to taste

Your chicken need to marinate for 2-4 hours before grilling, so plan accordingly.  To make the marinade, combine the yogurt with the orange juice, zest, chipotle powder, salt, cumin, and corriander.  Whisk until combined.  Pour into a gallon sized zip lock bags (or two) and place the chicken inside.  Gently squeeze the air out, seal the bag, and then push the chicken around to coat it in the marinade.  Allow it to sit in the refrigerator for 2-4 hours, until you are ready to grill.

Over medium high heat on your grill, cook the chicken tenders for about 5 minutes on each side or until 165 degrees inside (use a meat thermometer if you are uncertain - the juices should run clear).  I wish I had a picture of these all done, but the kids distracted me and then we ate them all, (we had guests over too). 

Now on to the best part - the salad!  And I'm totally serious about this salad...I don't like watermelon but I went back for seconds on this one.  You must not make this ahead, as the arugula will wilt, and the watermelon will leak too much of its juice.  You can make the dressing ahead of time by combining the red wine vinegar, olive oil, mint, scallions, and salt and pepper to taste.  Just whisk it together and add more salt or pepper if you see fit.  Just remember that the arugula has a peppery bite and the feta will be salty.  Its easy to had more seasoning later, but impossible to take it away.

Just before the chicken is ready, combine the watermelon, feta, arugula, and dressing.  Stir gently to combine and serve immediately.  So yummy!!!!  I hope you enjoy!