• Preheat the grill to the highest setting.
• I like to pound the chicken breasts with a meat tenderizer so they are all even in thickness. This is required, but helps! In a bowl, whisk together the smoked paprika, oregano, garlic powder, onion powder, a big pinch of salt and pepper and the crushed red pepper. Sprinkle it all over the chicken on both sides.
• Once the grill is hot, place the chicken directly on the grates and grill for about 5 minutes per side, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 10 minutes while you assemble the salad.
• Place the arugula in a bowl and toss with a pinch of salt and pepper. Top with the watermelon, cucumber, feta and pistachios. Slice or chop the grilled chicken and place it on the salad. Drizzle with the watermelon vinaigrette and serve!

watermelon vinaigrette

• Place the watermelon in a blender and blend until pureed. Once pureed, pour the mixture through a fine mesh strainer to remove the pulp and collect the juice. Measure out ¼ cup of the watermelon juice. That is all you need for the dressing - you can drink the rest! The amount of cubes you need will differ depending on the water content of your melon.
• I like to use a blender for the dressing but you can also use a whisk. Add the ¼ cup watermelon juice, vinegar, lime juice, honey, a big pinch of salt and pepper, garlic and olive oil to a blender. Blend until emulsified. This stays great in the fridge for a few days and just needs shaken or whisked before using.