You can get the recipe for the salad here. I added the chicken on my own to round it out.
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper
2 chicken breasts, marinated for 20 minutes in balsamic vinegar and extra virgin olive oil and grilled, then sliced thinly
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Grill each watermelon slice about 2 minutes on a George Foreman until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients and top with chicken. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.