Watermelon chicken salad

This refreshing chicken salad is great for warm weather entertaining, or a relaxed family dinner.



Note: + 5 mins resting time



  • 8 Coles RSPCA Approved Chicken Thigh Fillets
  • 1 tbs olive oil
  • 1 tbs Moroccan seasoning
  • 1 cup mint leaves
  • 3/4 cup (210g) Greek-style yoghurt
  • 1/4 watermelon, thinly sliced, cut into wedges
  • 2 red radishes, thinly sliced
  • 1 Lebanese cucumber, cut into ribbons
  • 1 red onion, thinly sliced
  • 1/2 cup coriander leaves
  • 2 tbs coarsely chopped pistachios (optional)



Combine the chicken, oil and Moroccan seasoning in a large bowl. Season. Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. 


Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season. 


Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.