Instructions

• 1

  Cut each watermelon crosswise into halves. Use a melon baller to make as many watermelon balls as possible. Prepare 3 watermelon bowls by scraping flesh down to the rind. Discard watermelon scraps or save for juice or shaved ice.

  If you don’t have a melon baller, cut watermelon in chunks. All scrap pieces of watermelon can be blended and strained to make refreshing watermelon juice.

• 2

  Heat a skillet to medium high. Add preferred oil. Snip one edge of the chicken pouch, and drain chicken marinade. Remove chicken from pouch and cut in bite size pieces. Add chicken to the skillet, and cook 1-2 minutes, without stirring, until lightly brown.

• 3

  Pour the Korean BBQ sauce over the chicken, and stir until the sauce has thicken and the chicken has browned, about 2 minutes. Remove chicken from skillet, and cool. Add lime zest and lime juice to the chicken and mix well.

  Like it Spicy? If you are a heat seeker add 1/4 TSP crushed red pepper flakes or 1 TSP grated ginger

• 4

  Remove the watermelon vinaigrette packet and watermelon seeds and cheese packets from the chopped salad kit. In a large salad bowl, toss the salad, watermelon balls, chicken, and mint.

• 5

  Remove the watermelon vinaigrette packet and watermelon seeds and cheese packets from the chopped salad kit. In a large salad bowl, toss the salad, watermelon balls, chicken, and mint.

  Let’s Swap: If you are not a mint lover, basil is a scrumptious substitute!

• 6

  Divide salad into 3 bowls and sprinkle with creamy feta cheese and roasted watermelon seeds and almonds. Garnish with mint leaves and lime slices.

  Need 4 watermelon salad bowls? Simply toss an additional 2 cups shredded romaine lettuce into your salad bowl.