Monday, 24 June 2013

Grilled Chicken with Cucumber-Melon Salsa

Grilled Chicken with Cucumber-Melon Salsa


2/3 cup (1/2-inch) cubed honeydew melon 
2/3 cup (1/2-inch) cubed cantaloupe
1/3 cup diced peeled English cucumber 
1/3 cup diced red onion
2 1/2 tablespoons chopped fresh mint
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice 
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons minced jalapeƱo pepper
3/4 teaspoon light agave nectar
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves 
Cooking spray
Mint sprigs (optional)


1. Prepare grill to medium-high heat.

2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

3. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.


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