Herb-Grilled Chicken With Watermelon-Feta Salad

Adapted from January 2006 Southern Living

• Ready In: 32 mins
• Serves: 4

Ingredients

• 3  tablespoons fresh lemon juice
• 2  tablespoons olive oil
• 1⁄4 cup  chopped parsley
• 1  teaspoon dried oregano
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon pepper
• 4  boneless skinless chicken breasts

• Watermelon-Feta Salad

• 1 1⁄2 cups  diced seedless watermelon
• 3⁄4 cup  diced cucumber
• 1⁄4 cup kalamata olive, coarsely chopped
• 1⁄4 cup red onion, diced
• 2  tablespoons  reserved  marinade
• 1⁄4 cup  crumbled feta cheese

Directions

1. For chicken:
2. Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
3. Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
4. For salad:
5. Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.