Watermelon Feta Salad & Grilled Chicken

The heat wave is still sticking around in Red Deer: SHOCKER!  All day I was craving a nice cool watermelon salad, so I went to Superstore and picked up a few items... all except the one item I really did need (I remembered the watermelon!) something I've been out of for a few days: olive oil.  Argh I hate when I am forgetful like that, but I'm blaming it on the heat!  Anyways, being a forgetful Jones forced me to use alternative oils, but you know what?  Everything turned out really good!!  I was worried that Todd was going to be freaked out by this salad but he LOVED IT!!  Hope you do too!

Watermelon Feta Salad
Ingredients:
2 tbsp avocado oil
2 tbsp cranberry balsamic vinegar (or a red wine vinegar - not a heavy balsamic!)
1 tbsp agave syrup
1/4 cup finely sliced fresh mint leaves
1/4 cup finely sliced thai basil leaves
salt & pepper to taste
4 small shallots, thinly sliced
1 cup crumbled feta
4 cups cubed watermelon

Method:
In a large bowl, whisk together the oil, vinegar, agave, salt & pepper until emulsified.  Add the herbs and shallots.  Add the feta and watermelon and lightly toss.  Cover and chuck into the fridge to keep cool.

Grilled Lime Chicken
Ingredients:
4 chicken breasts
juice of one lime
2 large cloves of garlic, minced
2 tbsp grapeseed oil
1 tbsp maple syrup
dash cayenne pepper
salt & pepper

Method:
In a small bowl, combine the marinade ingredients and pour over top of your chicken in a glass dish.  Get the grill med-high, around 400 degrees.  Cook the chicken for about 5 minutes per side, depending on the size of the pieces, and depending on your grill, basting with any reserved marinade.

Once chicken is cooked thru, remove from the grill and let rest on a plate for 10 minutes.  Slice chicken on the grain and serve with the salad - DEEEELISH!