New This Month

Under 30 Minutes

Yogurt-Marinated Chicken with Watermelon Salad


Haven't ever had watermelon in a savory salad? It's surprising, refreshing, and so delicious.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012


  • 2 cups plain Greek yogurt (2 percent)
  • 8 cloves garlic, coarsely chopped
  • Coarse salt and ground pepper
  • 6 boneless, skinless chicken breasts (3 pounds total)
  • 3 tablespoons olive oil, plus more for grilling
  • 2 tablespoons red-wine vinegar
  • 1/2 small seedless watermelon, sliced
  • 1 pound tomatoes, sliced
  • 1/2 cup packed fresh basil leaves, torn


  1. In a large zip-top bag, combine yogurt, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside 1/2 cup and refrigerate until ready to serve (or up to 1 day). Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).

  2. Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, scraping off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, 10 minutes. Let 2 breasts cool, then wrap in plastic and chill for Tomato Gazpacho with Chicken.

  3. Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper. Serve alongside chicken and yogurt sauce.

Cook's Notes

To keep your basil fresh, wrap the stems in damp paper towels, place the bunch in a zip-top bag, and refrigerate.

Reviews Add a comment