How long does watermelon feta salad last in the fridge?

Because of the high water content, this salad is best eaten within 4 to 6 hours of assembly. However, if you store the watermelon, chicken, and dressing in separate airtight containers, the components will stay fresh for up to 3 days. Simply toss them together at the last second to ensure maximum crunch.

Can you meal prep watermelon feta chicken salad for work lunches?

Yes, provided you use the "Separate and Shake" method. Pack your watermelon and chicken in one container and your dressing in a separate small jar. When you are ready for lunch, pour the dressing in, shake the container, and enjoy. This prevents the chicken from becoming soggy and the watermelon from losing its texture.

Can you use frozen shrimp or frozen chicken for this kind of salad?

Absolutely. Frozen proteins are a fantastic, cost-effective way to meal prep. Just ensure you thaw them completely and pat them dry with a paper towel before grilling. Any excess moisture on the protein will prevent you from getting those beautiful, savory char marks.

What can you serve with watermelon feta chicken salad to make it a full meal?

This salad is quite filling on its own due to the 40g of protein, but if you want to round out the meal, pair it with my Cottage Cheese Flatbread . The extra protein in the flatbread and its chewy texture provide the perfect base for scooping up the salty feta and sweet fruit.

Watermelon Feta Salad with Chicken (High Protein & Fresh)

Description

This High Protein Watermelon Feta Salad with Chicken is the ultimate refreshing summer power lunch. By utilizing the “Hydration Hack” and the “Salt and Drain” method, we’ve created a massive 40g protein meal that keeps you full and hydrated for hours. It is the perfect balance of sweet, salty, and savory for healthy weight loss!

Ingredients

Scale

1 lb Chicken breast, grilled and diced into 1-inch cubes
4 cups Seedless watermelon, diced into 1-inch cubes
1 cup English cucumber, diced
0.5 cup Feta cheese, crumbled
0.25 cup Fresh mint leaves, torn
0.25 cup Fresh basil leaves, torn
0.25 cup White balsamic vinegar or glaze
1 tbsp Fresh lime juice
1 tsp Dijon mustard
Pinch Salt and black pepper to taste

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Instructions

Prep the Chicken: Season chicken breasts with salt and pepper. Grill over medium-high heat until internal temperature is 165F. Let rest for 10 minutes, then dice into 1-inch cubes. Chill thoroughly.
The Salt and Drain Hack: Place watermelon cubes in a colander. Sprinkle with a tiny pinch of salt and let drain for 20 minutes to remove excess moisture. Pat dry.
Whisk the Dressing: In a small jar, combine balsamic vinegar, lime juice, and Dijon mustard. Shake or whisk until emulsified.
Combine the Base: In a large chilled bowl, toss the drained watermelon cubes with the diced cucumber.
Layer the Protein: Add the cold diced chicken and crumbled feta over the fruit base.
The Final Garnish: Tear the fresh mint and basil over the salad.
Dress & Toss: Drizzle the balsamic lime dressing over the bowl. Gently toss with a spatula just before serving to keep the ingredients vibrant.

Notes

Storage: Best served immediately. To meal prep, keep the watermelon, chicken, and dressing in separate containers for up to 3 days.
Watermelon Choice: Always go for seedless to ensure the “perfect bite” experience.
Pro-Tip: Chill your serving bowl for 15 minutes before assembly to keep the fruit icy cold.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Chopped / Layered
Cuisine: Mediterranean-American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 18g
Sodium: 580 mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Carbohydrates: 34g
Fiber: 4g
Protein: 40g
Cholesterol: 75 mg