Wash and cube or ball about 2 cups of fresh watermelon. Chop half a cucumber into bite-sized pieces. Shred or cube 1 cup of cooked chicken.

In a large mixing bowl, combine the cubed watermelon, cucumber pieces, and cooked chicken. Toss in a handful of fresh basil and 1/2 cup of crumbled feta cheese. Add 1/4 cup of chopped walnuts and mix gently.

In a small jar or bowl, combine 3 tablespoons of extra virgin olive oil, the juice of one lemon, and 2 tablespoons of balsamic glaze. Add a pinch of salt and pepper, then whisk until smooth.

Drizzle the dressing over the salad and toss gently to coat without bruising the watermelon or cucumber.

Serve the salad immediately or refrigerate for about 30 minutes before serving for enhanced flavor.