Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
1.  Heat grill on high.  Make sure to grease the grill grates.  Place the watermelon slices on the grill towards the back, where the grill is hottest.  Leave on the grill approx. 7-10 mins untouched to achieve char marks.  To check for doneness, carefully lift a piece off the grill but replace it in the same spot.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Mediteranean Chicken Sheet Pan Pasta

 

Sheet pan meals are quick and easy.  Just through your
ingredients onto the pan, toss with olive oil, and bake it in
the oven.  Toss in cooked pasta, rice, or other grain for a complete meal.

In this recipe, we decided to use marinated chicken.  You can also use
steak or seafood if you prefer.  By marinating the chicken, you will be assured 
of moist and tender meat.  

Mediterranean Chicken Sheetpan Pasta

Ingredients:
1 - 1/2 lbs chicken tenderloin strips
1 cup La Lechonera Natural Mojo Marinade
4 TBS olive oil
1 cup onions, sliced
6 cloves garlic, smashed
1 cup olive mix, cut in half (kalamata, black, green)
1 cup cherry tomatoes, cut in half
1/2 cup sundried tomatoes
1 large lemon, sliced into wedges
1/2 cup grated cheese
1 1/2  cups Feta cheese crumbles
1 cup fresh herbs, chopped (parsley, basil, cilantro)
1 lb pasta, cooked 

Directions:
1.  Add the chicken to a bowl with the marinade.  Cover and refrigerate for at least 2-4 hours or overnight.  Drain and pat dry with a paper towel.  
2.  Preheat the oven to 375 degrees.  Drizzle olive oil on top of a sheet pan.  
3.  Add the chicken to the sheet pan.  Season with salt and pepper.  Add the onions, garlic, olives, tomatoes and lemon wedges.  Season with additional salt and pepper.  Toss all the ingredients together and coat well with olive oil.  Add extra oil if needed.  Bake in the oven for approx. 20 mins or until chicken is done.
4.  Remove the sheet pan from the oven and sprinkle the cheese on top.  Add back to the oven and bake for an additional 5 mins.  Remove from the oven and toss in the fresh herbs and warm pasta.  Serve