Ingredients Meat & Poultry Chicken Chicken Breast Recipes Yogurt-Marinated Chicken with Watermelon Salad 4.2 (18) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 10, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Haven't ever had watermelon in a savory salad? It's surprising, refreshing, and so delicious. Everyone will love this Yogurt-Marinated Chicken with Watermelon Salad. Ingredients 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 ½ small seedless watermelon, sliced 1 pound tomatoes, sliced ½ cup packed fresh basil leaves, torn Directions 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). 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. 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. Rate it Print