Spicy Seared Chicken with Watermelon-Spinach Salad

Serves 2

This salad is a riot of temperatures, textures, and flavors that work really well together. The cool, slightly sweet salad balances the spicy, warm chicken in the most delicious way! A sprinkling of chopped roasted pistachios adds a buttery, salty crunch.

Prep: 15 minutes

COOK: 10 minutes

Total: 30 minutes

• FOR THE CHICKEN
• 2 boneless, skinless chicken breasts (about 6 ounces each)
• 1 teaspoon red pepper flakes
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil

• FOR THE SALAD
• 4 cups baby spinach
• 2 cups chopped seedless watermelon
• ¼ cup finely chopped shallot
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅓ cup roasted salted pistachios, chopped

MAKE THE CHICKEN: Place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flatten to a ¼-inch thickness. (You can ask your butcher to do this for you.) Combine the pepper flakes, garlic powder, salt, and pepper in a small bowl. Sprinkle the seasoning over the chicken.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 8 minutes. Place the chicken on a cutting board and let rest for 5 minutes. Thinly slice the chicken.

MAKE THE SALAD: Combine the spinach, watermelon, and shallot in a large bowl. Drizzle with the olive oil and vinegar. Sprinkle with the salt and black pepper. Toss the salad to coat with the dressing.

Arrange the salad on two serving plates. Top with the sliced chicken, sprinkle with the pistachios, and serve.