• 900 Sadia Chicken Thighs
  • 4 tablespoons Olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Ground cumin
  • 2 cloves Garlic, crushed
  • 1 tablespoon Rosemary, finely chopped
  • 1 Sea salt and freshly ground black pepper
  • 800g Watermelon, peeled
  • 4 cups Baby spinach
  • 1 Red onion, thinly sliced
  • ¾ cup Black olives
  • 150g Firm feta, roughly crumbled
  • ¼ cup Olive oil
  • 2 tablespoons Lemon juice
  • 1 clove Garlic, crushed



Whisk all the marinade ingredients (2nd - 7th) in a bowl. Cut the meat off the bone of the Sadia Chicken Thighs, keeping the skin on. Cut into large bite-sized pieces and combine with the marinade. Cover and refrigerate for at least 20 minutes or up to 24 hours.


Cut the watermelon into small 1 cm thick triangles and set aside.


Whisk all the dressing ingredients (13th- 15th) in a small bowl and season to taste.


Heat a large frying pan over medium-high heat. Cook the chicken until golden brown and fully cooked. Drain on kitchen towels.


Put the chicken, watermelon, spinach, red onion and olives in a large bowl. Add the dressing and gently toss. Transfer the salad to a serving platter and scatter the feta all over.

What do you think about our recipe? Do you love it?