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Watermelon and Arugula Chicken Salad

This healthy Watermelon and Arugula Chicken Salad is a light, refreshing summer salad that’s still satisfying enough for a meal. It’s made with rotisserie chicken, which means it takes just minutes to get it on the table!

Course Salad
Cuisine American
Keyword summer lunch idea, summer salad recipes, watermelon arugula salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings



  • 4 cups cubed fresh watermelon
  • cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint
  • 1 5-ounce package arugula
  • ¼ cup sliced almonds toasted
  • 8 ounces skinless boneless rotisserie chicken breast, shredded (about 2 cups)


  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper



  1. Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken to combine.


  1. Combine olive oil, lemon rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to a day.