Yogurt-Marinated Chicken with Watermelon Salad

Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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


  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.

    Yogurt-Marinated Chicken with Watermelon Salad

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.

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