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.