INGREDIENTS:
- 2 cups seedless watermelon chunks (3/4 of an inch)
- 2 tbsp extra virgin olive oil
- 1 tbsp champagne or white vinegar
- 12 cups loose baby leaf lettuce or 3 heads Bibb lettuce, torn
- ½ small red onion, thinly sliced
- ½ cup snipped chives
- ¼ cup flat- leaf parsley leaves
- ½ cup pitted Picholine olives, halved (3 ounces)
- add salt and freshly ground black pepper to taste
DIRECTIONS:
In a blender or food processor, puree ½ cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tbsp. Discard any solids.
Whisk olive oil and white wine vinegar into watermelon juice and season with salt and pepper. Add lettuce, onion, chives, parsley, olives and the remaining 1½ cups of watermelon chunks and toss gently.
Transfer the salad to a large platter and garnish with shredded chicken and serve right away.