Recipe: Watermelon and Goat Cheese Salad with Poached Chicken and Hazelnut Vinaigrette

Ingredients:

4 cups of mixed salad greens (European/Spinach mix)
1 lb. boneless, skinless chicken breast
1 lb. watermelon, cut into 1/4 inch cubes
4 oz. crumbled goat cheese
1/4 cup shelled hazelnuts
1/4 cup dried cranberries
2 tsp salt
3 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground sage
1 1/2 tbsp hazelnut oil
3 tbsp balsamic vinegar
1 tsp of Dijon mustard

Directions:

If chicken breast is not already cut into fillets, cut into two smaller portions. Place in the bottom of a medium pot. Coat with the salt, 2 tsp of the black pepper, the paprika, garlic powder, onion powder, and sage. Fill with enough water to submerge the chicken fillets plus 1/4 inch. Place pot on stove and turn heat up to high. Once boiling, reduce heat to medium-low and cover the pot. Continue cooking the chicken for another 15 minutes. Remove the chicken from the water and shred with a fork.

In a large bowl, combine salad greens, watermelon, goat cheese, hazelnuts, dried cranberries, and the remaining 1 tsp of black pepper. Toss together lightly with tongs. In a small bowl, whisk the hazelnut oil, balsamic vinegar, and mustard together. Put the shredded chicken into the bowl. Top with the vinaigrette and toss together until fully combined. Serve immediately.

Makes 4 servings.