Balsamic Chicken Watermelon Salad

Last Year's Post: Ravioli with Peas, Bacon and Lemon Oil
Two Years Ago:  Char Siu Chicken with Chinese Long Beans

People who live in the Southwest (me being one) have gotten to the point right about now that northerners arrive at by late February - namely, enough already.  We're tired of this particular season, lets move along to the next one.  Now, I know that sounds somewhat sacrilegious if you live in the north and savor every day of the all-too-brief summer,  but we're pretty well done by this point.  If you live in a more northerly climate I hope you're sitting by a lake in a lawn chair with your face tipped toward the sun, enjoying every precious minute of the last days of summer.

Either way, this salad works (how's that for a segue?).  For those of you who are trying to be in denial about summer's end, a nice cool watermelon salad will make you feel like it's the middle of summer.  And for those of us who are still stuck in 105+ degree days, a cold and sweet no-cook salad sounds pretty darn appealing.

This salad is very simple - just spinach, watermelon, chicken, blue cheese, balsamic vinegar, and nuts. What makes it work is the variety of tastes and textures from the meaty chicken, creamy and pungent cheese, crunchy nuts, and of course sweet and juicy melon.  If you're in a mood to grill you could certainly grill up some boneless chicken breast or thighs instead of using purchased rotisserie chicken, and you could substitute any nuts you like for the pepitas.  All told it takes maybe 20 minutes to prepare if you boil down the balsamic vinegar in advance, or you could purchase a prepared balsamic glaze at the store to make it even easier - they're in with the vinegars.

 Buying cut-up watermelon is another easy time-saver and comes with additional bonus of being able to buy exactly how much you want.  I decided to use the cut glass creamer (of creamer and sugar fame) that I inherited from my grandmother for a little balsamic glaze pitcher.  It worked great.

After buying pre-washed baby spinach, rotisserie chicken, balsamic vinegar (or glaze), a good blue cheese, pre-cut watermelon and some nuts, really all you have to do is some simple assembly.  What could be easier?  It gives you more time for enjoying summer.

printable recipe

Balsamic Chicken Watermelon Salad

Serves 4

1 cup balsamic vinegar (or ½ cup purchased balsamic glaze)

1 teaspoon all-purpose seasoning

1 tablespoon olive oil

4 cups shredded rotisserie chicken (see note)

4 cups baby spinach

3 cups cubed watermelon

½ cup blue cheese, crumbled

1/3 cup toasted pepitas (pumpkin seeds), or the toasted/chopped nuts of your choice

Coarse salt and pepper for finishing, optional

Pour the balsamic vinegar into a small saucepan and bring to a boil.  Reduce heat and simmer 15-20 minutes until reduce by approximately half and starting to become syrupy.  Let cool.

Add the seasoning to the olive oil and stir, then toss with the shredded chicken. 

Layer the spinach with chicken, watermelon, blue cheese, and nuts.  Drizzle with the balsamic reduction to taste.  Sprinkle with coarse salt and pepper, optional.

 Note:  two small boneless skinless chicken breasts or four boneless chicken thighs may be substituted for rotisserie chicken.  Brush with the seasoned olive oil before grilling or pan sautéing until cooked through.  Set aside to cool, then shred or cut into slices.

Brie & Pomegranate Toasts

Last Year's Post: Cheese Fondue
Two Years Ago:  Cuban Paella

As you know if you follow this blog, I recently discovered an easy way to remove pomegranate seeds (also called arils) from the fruit by cutting the pomegranate open and whacking it (cut side down) with a wooden spoon while holding it over a bowl.  I was so happy about it that I immediately wanted to use pomegranate seeds in everything.  I decided to create an appetizer that's a little special and festive enough for the holiday season but also very simple - just baguette, brie cheese, pomegranate seeds, and a balsamic vinegar reduction.

It's so easy I can't really even call it a recipe - you just simmer down a good quality balsamic vinegar, toast some baguette slices, and melt some Brie on top of the toasts.  Drizzle with a little balsamic reduction and sprinkle with pomegranate seeds and you're done!  It would make a beautiful appetizer for a holiday get-together or cocktail party.  Add a little green color to your serving platter by using parsley or even a few tiny spruce tips to make it look really special.

As you can see. my small baguette made 12 toasts.  It's easy to make more but I would suggest using two small baguettes rather than one large one for ease of holding and eating the toasts.  If you can only find a large baguette, you might want to cut each toast in half.

If you missed the link to a YouTube video showing how to remove the pomegranate seeds the first time I posted it, you can find it here.  The guy does like to hear himself talk, but it's worth it to watch the technique.

If you have leftover balsamic reduction, don't throw it away, it's like liquid gold - use it drizzled over tomatoes, roast chicken, shards of parmesan cheese, or salads.  Just keep it covered in the refrigerator - if it thickens too much, gently re-warm on the stove or in the microwave.  It's delicious!

printable recipe

Brie & Pomegranate Toasts

Makes 12 toasts

Note:  the amount of Brie needed will vary with the size of your baguette.

1 cup good-quality balsamic vinegar

1 small baguette

¾ lb Brie cheese

Seeds of ½ pomegranate

2 tablespoons finely chopped parsley

Additional parsley for garnish

Preheat the oven to 400d.

Bring the balsamic vinegar to a boil in a small saucepan.  Reduce heat to medium-low and simmer for approximately 10 minutes until reduced by one third, watching closely and stirring frequently so the vinegar doesn't burn.  Remove from heat.

Meanwhile, place the Brie cheese in the freezer for 10 minutes to make slicing easier.  Slice the baguette into thin slices on the diagonal and place on a baking sheet.  Bake for 3-4 minutes until lightly toasted, remove from the oven.

Remove the Brie from the freezer; remove the rind and cut cheese into thin slices.  Place the cheese slices on the toasts and put back in the oven for a minute or two until the Brie starts to melt.  Remove the toasts from the oven, drizzle with balsamic reduction, sprinkle with chopped parsley and pomegranate seeds, and place on a platter with additional parsley for garnish.

Serve warm.