Watermelon-Feta Salad with Grilled Chicken

From the garden

• 6 cups seedless watermelon, cut into 1-inch cubes and chilled
• ¼ cup fresh mint leaves, torn
• 1 medium cucumber, halved and sliced
• 4 cups arugula
• ½ small red onion, shaved paper-thin

From the pantry

• 6 oz feta, broken into big crumbles
• 1½ lb boneless, skinless chicken breasts
• 4 tbsp olive oil — divided
• 2 limes
• 1 tsp honey
• salt — to taste
• black pepper

1. Pound the chicken breasts to an even thickness and toss with 1 tablespoon of the olive oil, the zest and juice of one lime, and a good pinch of salt. Let it sit 10 minutes while the grill heats.
2. Soak the shaved red onion in cold water for 10 minutes — it tames the raw bite so it flatters the sweet melon instead of bullying it. Drain and pat dry.
3. Grill the chicken over medium-high (or sear in a grill pan) 5–6 minutes per side, until charred in spots and cooked to 165°F. Rest 5 minutes, then slice against the grain.
4. Whisk the remaining 3 tablespoons of olive oil with the juice of the second lime, the honey, and a pinch of salt into a quick dressing.
5. Just before serving, toss the arugula, watermelon, cucumber, and onion gently with most of the dressing. Pile onto a platter, top with the sliced chicken, feta, and mint, drizzle with the last of the dressing, and finish with black pepper.