Wednesday, June 2, 2010

Grilled Chicken with Cucumber-Melon Salsa

Fresh fruit salsas and relishes are a wonderful way to make a summery statement at dinnertime. Jazz up broiled tilapia, shrimp or grilled chicken with warm-weather fruit salsas made from mango, strawberries and melon. Add some fresh herbs, a bit of citrus zest or juice, and red onion, scallion or chives for bite, and your tastebuds will be singing a summer tune. Taste as you create; you might want to add a natural sweetener such as agave nectar, or a pinch of salt or red pepper flakes, depending on your taste.

Here's a tried-and-true recipe to get you started.

Grilled Chicken with Cucumber-Melon Salsa
Serves 4 - 6

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

1. Prepare grill to medium-high heat.

2. Combine first 9 ingredients; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

3. Place chicken in a shallow dish and drizzle with olive oil, salt and pepper. 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.

Recipe adapted from Cooking Light

No comments: